This story on the history of design/build in Vermont originally aired on Burlington, VT's WCAX station on September 23rd and features the work of a variety of Yestermorrow faculty members, as well as a few shots of our campus, students and interns. Check it out!
Thursday, September 25, 2008
Tuesday, September 16, 2008
Sellers at the Fleming
Our own Dave Sellers will talk about the origins of the Vermont Design/Build movement at the Fleming Museum at the University of Vermont. Dave's talk with take place at 6:30 on October 2nd. It should be an interesting talk and all are encouraged to attend.
Bob Ferris
Bob Ferris
Thursday, September 11, 2008
Carbon Shredders Do Radio
Gregor Barnum from Seventh Generation and I found an open door at the radio station and took advantage of the situation. We hope you enjoy and get on the carbon shredders bandwagon. Enjoy. Good news radio.
http://tiny.cc/LRbM5
http://tiny.cc/LRbM5
Fleming Museum Exhibit on Vermont's Design/Build Movement
Architectural Improvisation: A History of Vermont's Design/Build Movement 1964-1977September 24 - December 19, 2008, East Gallery, Fleming Museum, Burlington, Vermont
Architectural Improvisation: A History of Vermont's Design/Build Movement 1964-1977 documents a radical, Vermont-based architectural movement characterized by organic forms, improvisational processes, hands-on methods, and natural materials. Predating the back-to-the-land movement but motivated by similar values and principles, the Design/Build movement focused on a new mediatory role for architecture both in creating community and in the then-newly charged relationship between humans and the environment. A number of the documented projects from the mid-1960s pioneered technological and social experimentation such as solar heating, wind power, and co-housing.
Guest-curated by Norwich University architecture professor Danny Sagan, the exhibition traces the development of the Design/Build movement from its roots in Bauhaus theory at Yale School of Architecture in the early 1960s to its radical social, technological, and aesthetic experimentation. It examines the work of a group of young architects who moved to Vermont from Yale and the University of Pennsylvania Architecture program in the mid-1960s, among them, David Sellers, Bill Reineke, Jim Sanford, Bill Maclay, Ellen Strauss, Charles Hosford, John Mallary, and Barry Simpson. The exhibition documents for the first time the exemplary Vermont projects created by these architects, including Sibley/Pyramid House, Tack House, and Dimetrodon on "Prickly Mountain" in Warren, Vermont; Goddard College in Plainfield; and the Anthos housing project in Waitsfield; as well as Skidompha House in Maine. It presents previously unpublished photographs and drawings, contemporary photographs, artifacts from the houses, and other documentary materials that reflect both the process and the resulting structures. An accompanying catalogue will be published by the University of Vermont Press.
On Sunday, November 2 the Fleming Museum will host a panel discussion with several of the original architects and residents of an early, experimental, solar co-housing complex in Warren, Vermont, as they discuss and debate the genesis and legacy of the Design/Build tradition in Vermont. For more information, visit http://www.uvm.edu/~fleming/
Tuesday, September 09, 2008
'The lunch lady with love' Yestermorrow's chef crafts meals from what's at hand
From today's Times Argus newspaper (Tuesday, September 9, 2008):
By Sylvia Fagin, Correspondent
Like a sprite, Heidi Benjamin is everywhere at once – physically and conversationally.
One moment she's explaining the spiral design of the kitchen garden at Yestermorrow, the design/build school in Warren where she's the whole foods chef. The next, she's striding across the field to show off spiky purple plumes of amaranth while explaining how she got the moniker "lunch lady with love."
For almost 30 years, Yestermorrow has provided inspiration and skills in sustainable design and building methods, teaching classes like "green home design," "ecological water systems," and "woodworking for women." The faculty boasts MIT grads, as well as lifelong craftspeople, and although students may not come for the food, they certainly learn from it.
Three times a day, all year long, Benjamin and her crew of cooks provide a tasty, healthy meal, almost entirely from local ingredients, demonstrating that eating locally can be delicious and affordable. A tangible feeling of community is created as students from diverse backgrounds dine and chat together.
"Students want to chill and feel the essence of this place, of sustainability," Benjamin explains in the dining room that's naturally lit by two walls of floor-to-ceiling windows that overlook the spiral garden — and nearly eliminate the need for artificial lighting. Students learn that "it is possible to serve really good, local food for a pretty OK price. A lot of people are worried about that." Describing herself as a "frugal localvore," Benjamin rattles off some of the meals she creates from seasonal produce and local ingredients: Breakfasts of homemade granola, local eggs and oatmeal, Manghi's cinnamon raisin toast. Lunch buffets featuring cole slaw bursting with green beans, crunchy cabbage and sweet carrots, cold cuts of local turkey and ham, garlicky dill pickles, and Madhouse Munchies chips.
Dinners follow a theme, like Mexican night with fajitas of seitan and local beef; Benjamin devotes an entire chest freezer to the summer's bounty, ensuring local salsa all year long. Indian meals are almost entirely vegan, featuring kale saag, curried cauliflower, and homemade vegetable chutneys.
Benjamin invites student input — it keeps her creating.
"I ask vegans, 'What do you miss? Scalloped potatoes?' I can do that with soy milk. Instead of spanikopita, I do 'kale-kopita,' with tofu."
"I'm learning as I go," she says. "They call me a whole foods chef. I joke and say I'm three-quarters, because every so often a can of Pringles is just so fine. I don't sit and study books to find out what I'm supposed to do. I think, what do I want to eat? Sometimes I really want to eat comfort food — so how can I make that comfort food more healthy?" Benjamin substitutes honey and maple syrup for white sugar, strips of zucchini for lasagna noodles.
The fields and woods of the bucolic campus provide fiddleheads, ramps, a bevy of wild mushrooms, not to mention the foundation of a variety of hot and cold drinks.
"We have 10 different drinks we make for the cost of running the hot water." She lists a few: Sumac, dandelion, cinnamon basil mixed with lemon balm — none more mysterious than the process of letting leaves or roots seep for a while. "Students ask, 'Is that all there is to it?'" she recalls. "It makes it more approachable for people. They say, 'I can do that.'"
By example, Benjamin shows students that they can eat sustainably with ease; in return, she gets accolades, hugs and a dream kitchen where every cabinet, shelf and spice rack is custom-built.
"It's like a mix of camp, college and home here," she enthuses, offering up gifts of funky misshapen tomatoes, homemade jam, an offer to cater a student's wedding. "We feel the love. It's such a yummy feeling."
Heidi Benjamin's yummy meals are available to students of Yestermorrow Design/Build School courses, which range from one day to two weeks.
Sylvia Fagin writes about local foods and food producers. Contact her at sylviafagin@yahoo.com.
By Sylvia Fagin, Correspondent
Like a sprite, Heidi Benjamin is everywhere at once – physically and conversationally.
One moment she's explaining the spiral design of the kitchen garden at Yestermorrow, the design/build school in Warren where she's the whole foods chef. The next, she's striding across the field to show off spiky purple plumes of amaranth while explaining how she got the moniker "lunch lady with love."
For almost 30 years, Yestermorrow has provided inspiration and skills in sustainable design and building methods, teaching classes like "green home design," "ecological water systems," and "woodworking for women." The faculty boasts MIT grads, as well as lifelong craftspeople, and although students may not come for the food, they certainly learn from it.
Three times a day, all year long, Benjamin and her crew of cooks provide a tasty, healthy meal, almost entirely from local ingredients, demonstrating that eating locally can be delicious and affordable. A tangible feeling of community is created as students from diverse backgrounds dine and chat together.
"Students want to chill and feel the essence of this place, of sustainability," Benjamin explains in the dining room that's naturally lit by two walls of floor-to-ceiling windows that overlook the spiral garden — and nearly eliminate the need for artificial lighting. Students learn that "it is possible to serve really good, local food for a pretty OK price. A lot of people are worried about that." Describing herself as a "frugal localvore," Benjamin rattles off some of the meals she creates from seasonal produce and local ingredients: Breakfasts of homemade granola, local eggs and oatmeal, Manghi's cinnamon raisin toast. Lunch buffets featuring cole slaw bursting with green beans, crunchy cabbage and sweet carrots, cold cuts of local turkey and ham, garlicky dill pickles, and Madhouse Munchies chips.
Dinners follow a theme, like Mexican night with fajitas of seitan and local beef; Benjamin devotes an entire chest freezer to the summer's bounty, ensuring local salsa all year long. Indian meals are almost entirely vegan, featuring kale saag, curried cauliflower, and homemade vegetable chutneys.
Benjamin invites student input — it keeps her creating.
"I ask vegans, 'What do you miss? Scalloped potatoes?' I can do that with soy milk. Instead of spanikopita, I do 'kale-kopita,' with tofu."
"I'm learning as I go," she says. "They call me a whole foods chef. I joke and say I'm three-quarters, because every so often a can of Pringles is just so fine. I don't sit and study books to find out what I'm supposed to do. I think, what do I want to eat? Sometimes I really want to eat comfort food — so how can I make that comfort food more healthy?" Benjamin substitutes honey and maple syrup for white sugar, strips of zucchini for lasagna noodles.
The fields and woods of the bucolic campus provide fiddleheads, ramps, a bevy of wild mushrooms, not to mention the foundation of a variety of hot and cold drinks.
"We have 10 different drinks we make for the cost of running the hot water." She lists a few: Sumac, dandelion, cinnamon basil mixed with lemon balm — none more mysterious than the process of letting leaves or roots seep for a while. "Students ask, 'Is that all there is to it?'" she recalls. "It makes it more approachable for people. They say, 'I can do that.'"
By example, Benjamin shows students that they can eat sustainably with ease; in return, she gets accolades, hugs and a dream kitchen where every cabinet, shelf and spice rack is custom-built.
"It's like a mix of camp, college and home here," she enthuses, offering up gifts of funky misshapen tomatoes, homemade jam, an offer to cater a student's wedding. "We feel the love. It's such a yummy feeling."
Heidi Benjamin's yummy meals are available to students of Yestermorrow Design/Build School courses, which range from one day to two weeks.
Sylvia Fagin writes about local foods and food producers. Contact her at sylviafagin@yahoo.com.
Monday, September 08, 2008
Subscribe to:
Posts (Atom)
Posts
