Blessings in Disguise.
Timeline
Master year one, first semester
2020
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Tutor
Sam Hunter
Danielle Pecks
Food waste being unknowingly the most crucial aspect of a dining experience, we tend to rely on other parties to deal with the waste we leave behind, not knowing where it goes or what it becomes. We should not over complicate the methods or processes in dealing with waste but need to be inclusive and transparent. Looking at the increasing problems regarding urban pests like mynas or starlings,
why not creating an opportunity for “pests” to be “blessings” to the society?
Case Study: Dan Barber
Chef's Table, Season 1, Episode 2 "Dan Barber, Blue Hill at Stone Barns, New York."
Dan Barber is one of the most inspirational chefs at this time as he cooks what he farms. He explained that every system and element is acting in a symbiosis system because to produce good flavour, everything related needs to be taken care of. He looks at the relationship with farmers, with agriculture, thinking of utilizing the whole farm, getting creative with the products not everybody wants. As a chef, he appreciates and respects nature and the gifts that nature has to offer.
"When you treat nature well, you get the gift of great food."
- Dan Barber
The arching structure which can house myna nests, thus create a whole new ecosystem within a built architecture. Surrounding a central dining space, food scrap left behind become essential food for the birds as it slides down into a composting drum, together with the droppings from the birds, nutritious fertilizers are generated to fertilize more trees. The trees then provide habitat for the mynas and the cycle continues.
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