Category Archives: The Media

Vote Today for the 2014 Creative City Challenge

The Creative City Challenge is a competition for Minnesota-resident architects, landscape architects, urban designers, planners, engineers, scientists, artists, students and individuals of all backgrounds to create and install at the Minneapolis Convention Center (MCC) Plaza a temporary, destination artwork. The artwork acts as a sociable and participatory platform for summer-long onsite programming, and encourages a sense of connectedness to the city as a whole and its rich cultural and natural offerings. Public voting for the 2014 Creative City Challenge will take place Monday, February 3 through Friday, February 28. The winning project will be announced in late March and will receive a $75,000 commission to create the project and debut at the MCC Plaza on June 14, 2014 as part…

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Tiffani Navratil (MLA '12) Uncovers the Hobart Rivulet

Tiffani Navratil (MLA ’12) traveled to the Tasmanian city of Hobart to fix a missing link. The Hobart Rivulet flowing through the city’s central business district funneled into a concrete channel-with little or no vegetation- before emptying into a cove. “Buildings built over much of the rivulet did not allow any sunlight to reach those portions of the stream,” explains Navratil. She saw an opportunity to improve social spaces around the rivulet, reduce pollution, lower traffic congestion, and bring pedestrians back into the area. She also saw a compelling topic for her senior capstone thesis. >> Listen: An interview with Navratil on the rivulet in Hobart “It’s a small city with a lovely waterfront and spectacular natural surroundings, but the linkages between them through the city…

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A Design Twist on the Local Foodie Movement

In a classroom on the first floor of McNeal Hall, students wait patiently with plastic spoons.They are inaugural participants in the first Food and Design class, a hands-on, edible experimentation course that teaches basic design principles through food. Today their assignment was to develop an innovative flavor and texture pairing in one spoon-sized bite. The bite-sized hors d'oeuvres on display, which needed to highlight a seasonal fruit or vegetable, range from caramelized sweet potatoes with crispy bacon to green tea Jell-O with maple cranberry apple sauce."I have always been interested in looking at food as a designed project," says instructor Barry Kudrowitz, assistant professor and the director of the product design program. "If you view food as something that you…

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