
- May 3, 2016
- Architecture
- by susannehagen
The Voids Beneath
Standard Post with Picture. In more or less every issue, there will be tales of such things as “a mysterious collapse in a garden behind a 19th-century house,” that turns out to be a shaft leading down into a forgotten sand mine, or of “abandoned chalk mine sites” heavily eroding in winter rain storms, “resulting…

- May 3, 2016
- Architecture
- by susannehagen
Linear city by Iconography
Standard Post with Picture. “When I interviewed Dutch architect John Körmeling this spring on his design for the Dutch pavilion on the Shanghai Expo 2010, he told me he had been inspired by the idea of the linear city: an elongated city along a single infrastructural line. Le Corbusier once had proposed such a city…

- May 3, 2016
- Architecture
- by susannehagen
Arms to Arts by Paula Wallace
Standard Post with Picture. ”The Bee and the Acorn traces the journey of Wallace and her family to the historic Georgia coastal town of Savannah, where they set about creating a new university for the arts. The tiny college would be a radically different kind of institution, buzzing with progressive ideas about what education could…

- April 28, 2016
- Restaurant
- by susannehagen
Five foodie destinations to visit in 2016
Standard Post with Picture. ”Why go: Chile’s world-class wine industry has long been the main attraction for tourists, but now the country’s gastronomy is beginning to wrestle a place in the spotlight. Leading the way is chef Rodolfo Guzmán, whose Santiago restaurant Boragó has shot from relative unknown to No.2 in Latin America’s 50 Best…

- April 28, 2016
- Restaurant
- by susannehagen
Five Korean ingredients from the stars of KoreaNYC
Standard Post with Picture. Neung-i mushroom, by Tony Yoo, 24 Seasons, Seoul. What is it and where is it found? “Neung-i is impossible to grow. To get this, we have to go deep into the forest in autumn. The aroma is so authentic – it smells like wet forest, old trees and it also has…

- April 28, 2016
- Restaurant
- by susannehagen
Brazil’s hottest new opening blends fine dining with nose-to-tail
Standard Post with Pictures. “Trained in various restaurants in Brazil and Europe including El Celler de Can Roca, Apicius and Can Fabes, Rueda always wanted to experience other cuisines and improve his skills with a clear mission to use this knowledge to contribute to the development of Brazilian cuisine. He was a butcher before he…

- March 28, 2016
- Art & Caft, Web Design
- by susannehagen
Standard Post with Picture
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- March 28, 2016
- Art & Caft, Web Design
- by susannehagen
Standard Post with Slider
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- March 28, 2016
- Art & Caft, Web Design
- by susannehagen
Standard Post with Gallery
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Change is inherent to nature. Design allows environments to be truly alive.
- March 28, 2016
- Art & Caft, Web Design
- by susannehagen