Archive for the ‘Uncategorized’ Category

Smithsonian Presentation

Monday, January 24th, 2011

I recently came across this video of a presentation I did back in October at the Cooper Hewitt. The program was entitled Food and Transportation: New Systems Approaches to Transforming Cities Sustainably. We talked about the vertical farm, food distribution, and what an integrated transportation network would look like. My segment follows Dickson’s at the 33 minute mark. Take a look.


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The Vertical Farm: Feeding the World in the 21st Century

Tuesday, October 12th, 2010

BOOK LAUNCHED!!!!

Very exciting to see this finally hit store shelves. Dr. Despommier is a visionary and has made an incredibly compelling case for vertical farms. The book elegantly describes the costs of conventional agriculture and proposes a solution that if implemented could go a long ways towards preserving our place on this planet.

In the past the Sci-Fi nature of the vertical farm has ruled the media. This book sets the record straight with facts, observation and sensitivity to the complex and dynamic nature of how we feed ourselves.

I’d highly recommend this book to all!!!

On a personal level I’m honored to be a part of this vision and to be involved with crafting the next steps. I’d like to thank Dr. Despommier for being such a great supporter of our work.

Newark Vertical Farm

Saturday, July 24th, 2010

Here’s the Newark Vertical Farm press release. Take a read through and check out the images.

July 23, 2010

At a time when the world ponders how to feed its nine billion people, Seattle architects Weber Thompson have designed a Vertical Farm for the Garden State to help solve that problem. The Newark Vertical Farm (NVF) a radically new prototype for Newark, NJ, illustrates the ideas promoted by Dr. Dickson Despommier for an approach to high capacity controlled environment urban farming. Principal Peter David Greaves, AIA, LEED AP and Ecological Designer Dan Albert, Associate ASLA, LEED AP and Dr. Despommier made a presentation of the design to government officials including Deputy Mayor for Economic Development Stefan Pryor and City Councilman Donald Payne, Jr., along with leaders from the Greater Newark Conservancy and Brick City Development Corporation. (more…)

“Why Design Now?”

Wednesday, June 2nd, 2010

Holland Cotter, staff art critic at the NYT reviews the Cooper-Hewitt Design Triennial - Thinking Green: Function Over Form. Sadly, no mention of the Eco-Laboratory but who blames him – there’s a ton of amazing design work to chose from.

Dan Barber @ TED

Friday, March 19th, 2010

So, I’ve been checking out a lot of TED videos lately and came across another great presentation by Dan Barber of Blue Hill Farm in New York. Dan’s a very accomplished chef an has a great environmental ethic. He featured as of the top ten people changing the face of food.

What I really liked is that as a chef he was talking about ecology. After all out food should come from natural processes and once divorced from the ecosystem it become apart of the industrial food chain. Which is unsustainable as he notes. 10 calories to produce 1 calorie of food? That’s not right. Ultimately industrial food supplies are not sustainable.

Jamie Oliver @ TED

Sunday, March 7th, 2010

Check out this great talk given by Jamie Oliver at the TED conference in Long Beach, CA. I was very impressed by his passion and his sincere interest in helping people help themselves. I especially liked when he touched on the need for creativity within budget constraints and that food (like a lot of things) can meet bottom line needs while still being a healthy, high quality product. (more…)

What’s for dinner?

Sunday, November 15th, 2009

pure food and wine lasagnaVegan, raw, organic food for dinner? Not something I’d usually explore past a salad, before a meat and potatoes style entrée! However, while I was in New York I had the opportunity to partake in possibly, the most delicious, creative food I have ever eaten. The place: Pure Food and Wine in the Gramercy Park Neighborhood in Manhattan. Simply put, there are no animal products used other than honey, everything is fresh and organic, it’s all raw, and not heated above 118 degrees to preserve the vitamins, minerals, and natural enzymes.
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