Comments on: Food and the Shape of Cities http://urbanomnibus.net/2010/02/food-and-the-shape-of-cities/ Exploring the culture of citymaking Fri, 10 Feb 2012 12:28:36 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Steve Mouzon http://urbanomnibus.net/2010/02/food-and-the-shape-of-cities/comment-page-1/#comment-9183 Steve Mouzon Sat, 27 Feb 2010 18:25:14 +0000 http://urbanomnibus.net/?p=13922#comment-9183 Great article... thanks! I'd love to hear your thoughts on the Original Green initiative: http://bit.ly/1z5fb2 In particular, it makes the case that "nourishable places," are an essential part of true sustainability. Nourishable places ( http://bit.ly/1Tl6FE ) are where you can look out onto the fields or over the waters from which much of your food comes. Local food isn't a new idea, of course, but this formulation of sustainability that places local food so prominently in the equation is what's noteworthy. Great article… thanks! I’d love to hear your thoughts on the Original Green initiative: http://bit.ly/1z5fb2 In particular, it makes the case that “nourishable places,” are an essential part of true sustainability. Nourishable places ( http://bit.ly/1Tl6FE ) are where you can look out onto the fields or over the waters from which much of your food comes. Local food isn’t a new idea, of course, but this formulation of sustainability that places local food so prominently in the equation is what’s noteworthy.

]]> By: Robin Osler http://urbanomnibus.net/2010/02/food-and-the-shape-of-cities/comment-page-1/#comment-9013 Robin Osler Thu, 25 Feb 2010 15:59:49 +0000 http://urbanomnibus.net/?p=13922#comment-9013 I had the pleasure of being on a panel last year at The National Building Museum with Carolyn Steel where we had a lively discussion of urban farming and how it can be integrated into the fabric and culture of the modern city. It was great to have the opportunity to discuss our project The Urban Farming Food Chain in the context of the history that she has researched so thoroughly. For the past four years, my office, EOA / Elmslie Osler Architect, has been working on an architectural and urban farming project designed to provide free, healthy food to underserved populations in urban areas across the U.S. The Urban Farming Food Chain is designed as a network or green path of vertical farming walls - growing approximately 4,000 fruit, vegetable, and herb plants - and kitchen/education hubs. The pilot includes four food walls located in the Skid Row area of Los Angeles where food is harvested by locals, free of charge. When funding is secured, kitchen classrooms - where classes and workshops will be held - will be inserted into existing structures within walking distance of the walls. I will be teaching a studio at Syracuse this coming fall where the program will focus on the expansion of the process (mapping, interviewing, etc.) we utilized to develop The Food Chain into a larger scope of access with the ultimate goal of creating a viable, sustainable and growth-generating (cultural, educational, economic) engine. We have the opportunity to change how our cities develop with lasting consequences that will serve future generations in a critical and fantastic way. Robin Elmslie Osler, Principal LEED AP EOA / Elmslie Osler Architect I had the pleasure of being on a panel last year at The National Building Museum with Carolyn Steel where we had a lively discussion of urban farming and how it can be integrated into the fabric and culture of the modern city. It was great to have the opportunity to discuss our project The Urban Farming Food Chain in the context of the history that she has researched so thoroughly.

For the past four years, my office, EOA / Elmslie Osler Architect, has been working on an architectural and urban farming project designed to provide free, healthy food to underserved populations in urban areas across the U.S. The Urban Farming Food Chain is designed as a network or green path of vertical farming walls – growing approximately 4,000 fruit, vegetable, and herb plants – and kitchen/education hubs. The pilot includes four food walls located in the Skid Row area of Los Angeles where food is harvested by locals, free of charge. When funding is secured, kitchen classrooms – where classes and workshops will be held – will be inserted into existing structures within walking distance of the walls.

I will be teaching a studio at Syracuse this coming fall where the program will focus on the expansion of the process (mapping, interviewing, etc.) we utilized to develop The Food Chain into a larger scope of access with the ultimate goal of creating a viable, sustainable and growth-generating (cultural, educational, economic) engine. We have the opportunity to change how our cities develop with lasting consequences that will serve future generations in a critical and fantastic way.

Robin Elmslie Osler, Principal LEED AP
EOA / Elmslie Osler Architect

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