Michigan to Italia

architizer: New types of businesses result in new types of...

Sun, 06 Feb 2011 01:14:13 -0500

New types of businesses result in new types of spaces - like this 1940s garage that was turned into an office for start-up The Hub, in Madrid. They planted an orange tree in the old oil pit, and all the interior furnishings are donated or recycled. Read more, here.

four sentences

Mon, 22 Nov 2010 06:31:26 -0500

Enjoyment is the experience of pleasure for an individual—a highly personal encounter, not singularly replicable for a second individual, but based on personal history and current factors; however, standardized processes risk the user’s enjoyment in favor of efficiency and production. Standardized processes, the mass-production of goods, industrialization, commercialization, and branding, have created the cosmopolitan individual, someone in constant search of creating personal encounters and experiences through the collection of standard goods—a victim of over-consumption. The cosmopolitan lives within the urban condition, desperately in search of relief from their life—the invention of National Parks, the beach house, vacations, have all tried to solve this condition, but something more access, more local is needed as an outlet from the mundane life. Architecture has the ability to structure conditions of spatial organization to allow for new social conditions, allowing expression and enjoyment not normally permitted within the fabric of the metropolis.

11 November. Rome. We joined the rest of the villa group for a...

Wed, 17 Nov 2010 16:01:13 -0500

11 November. Rome.

We joined the rest of the villa group for a trip to Rome last week. We filled the first day with visits to the Roman Forum, Colosseum, Basilica di San Clemente, Pantheon, and the Trevi Fountain.

We are not rats and life is not a race

Sun, 14 Nov 2010 13:01:45 -0500

We are not rats and life is not a race:

Not sure I yet fully support the Slow Revolution, but I am still continuously brought back to its concepts and ideals. Is it possible to bring the whole world back to slow? What would this look like?

Pioneers of Change

Tue, 09 Nov 2010 03:33:35 -0500

Pioneers of Change:

WORKac and MVRDV look at reducing New York’s eating habits to an 100 mile radius of the city center.

25 years

Sun, 07 Nov 2010 16:46:00 -0500

2011 will mark the 25^th anniversary of Carlo Petrini’s efforts in the Slow Food movement and the 22^nd year of the organization. However, in terms of production and growth in Italy, this continues as new formation. Slow Food is a formal, articulated organization countering fast food and the fast life. The organization is an outward expression of Italy’s long term way of life, an appreciation for the producer and the pleasure of the consumer. Formation of Slow Food did not change how Italians operated, but instead continues to provide a voice for local traditions in production and consumption against the current globalized state of food production that values cheap, commercial, and often imported goods. Heritage, tradition, and culture are key concepts surrounding the ideals of Slow Food, indirectly referencing traditional farming production methods as the key system under watch and production of the movement. Petrini fights that he is not after a singular system of traditional agriculture, but towards bringing a system of industrialization in line with sustainability.

To visualization why traditional agriculture is not feasible as a future model of production, MVRDV’s 2001 Pig City provides a clear example of the impossible of only using biological agriculture. Between 2000 and 2050 meat consumption is slated to double, and MVRDV explored the necessary means to house biological pig farming, as pork represents the most consumed meat product worldwide. Additionally, current industrialized animal processing plants have led to different types of new illnesses transferred from animal to human. Containing organic pig farming into singular towers allows for an economic vertical integration. MVRDV combined programs of fish production, food storage, organic pig farms, slaughterhouse and export in one space. The pigs were given more land space, 2.3 m², versus industrial farming practices, 1 m², to allow space for roaming, play, fresh air, and straw consumption. A tower in total is over 600 meters tall; the Netherlands currently needs 40 towers to house their current consumption and export of pork. The numbers of concentrating food production into one localized area, like Pig City, are absurd. It is not possible to create a future solely dependent on biological, organic agricultural practices.

http://www.mvrdv.nl/#/projects/181pigcity

http://www.slowfood.com/

Food City

Sun, 07 Nov 2010 11:35:26 -0500

Food City:

Thinking about this congruently with Slow Food

50

Mon, 11 Oct 2010 08:04:17 -0400

Good—Clean—Fair—Active—Local—Authentic—Holistic—Quality—Respectful—Sensible—Experiential—Variety—Refreshing—Commitment—Delicious—Up-cycled—Eco-effective—Fresh—Flavor—Traditional—Critical—Globalization—Pleasure—Informed—Delicacy—Freshness—Special—Hard Work—Curious—Biodiversity—Heritage—Sensoriality—Rediscovery—Distinctive—Enjoyment—Dedicated—Real—Territorial—Intensive—Understanding—Craft—Cittaslow—Grassroots—Social—Multidisciplinary—Unhurried—Direct—Awareness—Community—Paused

Kill the Smartphone- the Slow Fight against the Rat Race

Mon, 11 Oct 2010 07:57:54 -0400

Kill the Smartphone- the Slow Fight against the Rat Race

Slow Food founder talks global food overhaul

Mon, 11 Oct 2010 07:49:00 -0400

Slow Food founder talks global food overhaul

Eataly market by Mario Batali, Joe Bastianich, Lidia Matticchio Bastianich and Oscar Farinetti to open in NYC - NYPOST.com

Mon, 20 Sep 2010 16:39:10 -0400

Eataly market by Mario Batali, Joe Bastianich, Lidia Matticchio Bastianich and Oscar Farinetti to open in NYC - NYPOST.com

"Taste is both flavor and knowledge, sapore and sapere in Italian: the alliteration of the two terms..."

Sun, 19 Sep 2010 17:30:39 -0400

““Taste is both flavor and knowledge, sapore and sapere in Italian: the alliteration of the two terms says a lot about the close connection that exists between the perceptual and cultural spheres.””

- Carlo Petrini in Slow Food Nation

Fantasized Counterfeit Reality

Thu, 16 Sep 2010 14:59:00 -0400

The picturesque is nothing more than a fantasized mental creation, denying reality. This conjured counterfeit image, also referred to as the ideal condition—resembles a dream-like world without facts, actions, or consequences. This is not a place for living. The counterfeit champions the iconic while everything else is interchangeable and disposable. The iconic is re-produced, re-created, and re-imagined as an image and ideal.

But it is not possible to live, work, or play in the picturesque. What we inhabit is reality—a place accounting for the whole. Reality is a mess: gritty, raw, and distressed. The chaos of the human condition signals the imperfection of reality. Production, industrialization, and development are all actions with attached consequences. This is where living occurs. Reality is in the details of the whole, the discrepancies and diversity of the parts, all together something highly personal and individual.

Yet reality is never enough, a constant search remains for the fantasy, the dream, the perfect.

False Perception - Santa Croce Cappella Baroncelli

Tue, 14 Sep 2010 10:07:00 -0400

False Perception - Santa Croce Cappella Baroncelli

"Slow Architecture" Show Afloat in Ireland

Mon, 13 Sep 2010 04:13:36 -0400

"Slow Architecture" Show Afloat in Ireland

Festa della Rificolona

Thu, 09 Sep 2010 09:15:07 -0400

On Tuesday evening, some of the villa students and professors headed into Firenze for the Festa della Rificolona (the Festival of Paper Lanterns). When we arrived, the procession was waiting in the Piazza di San Giovanni for the Cardinal to lead the parade, where it would later continue to the Piazza Santa Croce and the Piazza Santissima Annunziata.

The children (and some other university students in other programs) had created paper lanterns to display on parade throughout the night accompanied by two different bands and many followers.

After a little research, I found that the festival and parade originated out of an old market held in Firenze every year on the 7th of September. Country farmers would come in for this large fall market, each carrying paper lanterns to make their way through the dark morning into town. Upon arrival, city children would try to shoot the lanterns and blow out the candles. As other means of transportation besides walking developed, the festivities surrounding the large market stuck around while the children continued the traditional of making the lanterns rather than the farmers who now have greater access to entering the city.

Welcome Celebration Dinner at Villa Corsi-Salviati on the green...

Tue, 07 Sep 2010 09:18:00 -0400

Welcome Celebration Dinner at Villa Corsi-Salviati on the green lawn

Lesson Learned – Plan ahead!

Tue, 07 Sep 2010 08:58:00 -0400

This past Saturday a group of seven of us headed by train to Cinque Terre for what we thought would be a great weekend. However, a great weekend turned into a great day trip with a few hitches on the way home. We traveled to Monterosso, the largest of the five towns, and planned on finding a hotel on the fly. We looked around and checked in at the travel office only to find that there was only overnight housing for two people in the whole Cinque Terre area. Our options were either to train out to the nearby town of La Spezia or to make a day trip out of this whole adventure. We decided on option number two and William and I checked the train schedules for heading back later that evening.

Lunch was amazing and we ate a lot! I had penne con pesce spade (penne with swordfish) and insalata caprese (tomatoes and mozzarella) with a glass of the house white wine. Normally, I don’t try the seafood, but we were at the source, how could I not? Afterwards we proceeded straight to the gelateria for dessert, banana and limone! No food complaints here. Our food adventure was followed by a late afternoon swim in the Mediterranean. We walked around town some more and ended with a smaller dinner meal. I tried the focacce and the limoncello.

The adventure begins on our return journey to Sesto Fiorentino. The first leg was a short train ride from Monterosso to La Spezia. We arrived at the Monterosso train station to find no self service ticket machines and the ticket booth long since closed for the evening. We made the quick decision to risk getting caught without tickets and made a train a few minutes later. From earlier that day, we remembered La Spezia only had one working self service ticket machine. So, we rushed off the train to beat the line and find our ticket back to Firenze. The last train available for the night left La Spezia with a train change in Pisa and then arriving in Firenze. Arriving in Pisa, we had to run from one platform to the next to try to make our connection as the train from La Spezia was delayed. A very nice local girl held the door open for us and helped us get our train validation. After making the train in Pisa, we finished our journey without any more problems.

After this trip, we have learned that it is best to put a little more effort into our trips away from the villa; such as securing a place to stay before leaving, buying return train tickets early in the day, and leaving more time that we think is necessary. Although, taking the last train back for a day trip seems to be a possible adventure every time!

Arrival!

Sun, 05 Sep 2010 15:56:00 -0400

I’ve arrived and am in love with Italy!

I finished packing last Monday by dividing my one suitcase into two and adding in a few more books that might be helpful for the semester. Lufthansa has a really silly rule that an overweight bag costs 150 dollars while a second bag only 50 dollars. My few good intentions of packing light didn’t end up coming true.

Tuesday afternoon, I left from Chicago for a connecting flight in Frankfurt and then onto Florence. But it was not quite a smooth trip.The flight was fine, but Frankfurt became the problem! I had an hour and ten minutes scheduled for my layover in Frankfurt on Wednesday morning. By the time the first flight landed, taxied, and emptied it was only 50 minutes - sounds good, right? Not at all! First I had to transfer terminals, check. Then onto a line for a passport check; there, I met a few girls also trying to catch the same connecting flight to Florence, all also just arriving off of the same flight from Chicago. One girl, Chelsea, is also staying in the Villa and the other two girls were from Syracuse staying somewhere within Florence. After the passport stamp, it was onto security. 20 minutes til take off and a huge line, this was about the time we all realized flights usually close the door 10 minutes prior to take off. We got the security line guard to let us into the first class line (which was empty) to try to make our flight. Chelsea cleared security first and ran to the gate to try to hold the door open. That happened without success; by the time myself and the other two girls made it, the door was shut. We were put on a standby list as numbers 3,4, and 5 for a flight three hours later. The flight time cam around and thank God they announced they had 5 open seats! Arriving in Florence, I found a few other classmates from the flight and we shared a taxi to our villa in Sesto Fiorentino. Check out the view from my window!

53 lbs! So that won’t work… somehow to reduce the...

Sun, 29 Aug 2010 00:00:00 -0400

53 lbs! So that won’t work… somehow to reduce the weight or fit it in a carry on. So close.