Tacoshed: do you know where your taco comes from?

Last fall a group of CCA architecture students, led by Landscape Architect David Fletcher (fletcherstudio.com) and Rebar art and design studio (rebargroup.org), shared a meal together at a local taco truck for a class assignment.  The research seminar explored San Francisco’s food and wastesheds. The premise was that a seemingly simple, familiar
food like the taco truck taco could provide visceral insight into the connections between the systems we were exploring. By thoroughly learning the process of formation and lifecycle what it takes to make a taco, students were better able to propose and design a speculative model of a holistic and sustainable urban future. What resulted was a richly complex network of systems, flows and ecologies that we call the global Tacoshed. The research seminar was a part of the URBANlab, an innovative curriculum component of The California College of the Arts Architecture Program.

Please join us for a talk by Jessica Diaz of Gracias Madre, a new restaurant serving organic Mexican cuisine to the Mission District of San Francisco, a presentation of Back to Basics by Materials and Applications (emanate.org) – a recirculating fish taco farm charged with rainwater at the beginning of the season, stocked with locally
spawned tilapia and raising tomatoes, onion, and lettuce by harvest /party time; and a presentation, exhibition, and discussion of the results of our Tacoshed research. Mark Andrew Gravel of Bouwerie will be serving organic black bean tacos from his Spotted Rooster project.

Suggested donation $5-$15

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