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There is now a CONTENT FREEZE for Mercury while we switch to a new platform. It began on Friday, March 10 at 6pm and will end on Wednesday, March 15 at noon. No new content can be created during this time, but all material in the system as of the beginning of the freeze will be migrated to the new platform, including users and groups. Functionally the new site is identical to the old one. webteam@gatech.edu
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Food by Design: Sustaining the FutureThe Atlanta Journal Constitution article, Art Review: Food Innovators Offer Plenty of Food for Thought at MODA, reviewed the Food by Design: Sustaining the Future exhibit at the Museum of Design Atlanta featuring projects from the Public Design Workshop, a design research studio led by Ivan Allen College School of Literature, Media, and Communication Associate Professor Carl DiSalvo.
Excerpt:
In the future, we will eat baked goods made from pulverized crickets, subsist solely on liquid diets of protein shakes, grow basil in living room pods with timers that alert us when the growing cycle is over and tend gardens in inner-city concrete mediums. And in the Museum of Design Atlanta exhibition “Food by Design: Sustaining the Future,” the future is now. All of those things and far more fascinating food-centric projects are already a reality as scientists, students, architects, activists and gardeners visualize how to grow and prepare food in a changing world… A number of the projects in “Food by Design,” from a Georgia Tech grad’s food-substitute innovation Soylent to Atlanta compost organization Compostwheels, have Atlanta roots, many of them spearheaded by ordinary citizens and by the city’s first Urban Agriculture Director Mario Cambardella.
