The Washington Chapter of the American Institute of Architects (AIA) began celebrating Architecture Week on Friday and will continue the party for a full 20 days. You can join in the fun by attending one of the many great events planned, which will all honor the work of some of the country’s most visionary architects. And of course, you won’t want to miss the finale of the AIA D.C. celebration on September 30th which will be a sneak peak of the Jones Day law firm’s addition, located in the spectacular building designed by Pritzker-prize winner (2007) Sir Richard Rogers.
Capitol PechaKucha Night Vol. 11 was held Friday night at the Embassy of Austria as a unique means to provide global awareness about the earthquake that shattered Haiti. In addition to the Nation’s Capital, on February 20th, 280 other cities across the world held PechaKucha’s in collaboration with Architecture for Humanity to help rebuild Haiti 20 seconds at a time.
The PechaKucha originally began in Tokyo circa 2003 and was developed by Astrid Klein and Mark Dytham of Klein Dytham Architecture as a way to get young designers sharing ideas under one roof. PechaKucha is translated from the Japanese term for “chit chat” and refers to the type of presentation format that is utilized for the now globally celebrated event. Each presenter at a PechaKucha displays 20 images, each lasting for 20 seconds, while talking alongside their slideshow – a format that supports a presentation that keeps things interesting for both the presenter and their audience.
It’s time for another item on the DC Omnivore 100 list of the top one hundred foods every good omnivore should try at least once in their lives.
In the spirit of the recent Chinese Lunar New Year and the Year of the Tiger celebrations, let’s explore the sweet, doughy, BBQ-esque goodness of steamed pork buns. In China, these roll sized delights are regularly consumed street cart food and are also a staple of the traditional Chinese family gathering of dim sum.
The bun’s exterior and its steaming bamboo container might have you thinking that this is just another dumpling. And while you’d be right, this is a dumpling, the steamed pork bun offers a sticky, rich, doughy and savory experience that starkly differs from the clean and fresh taste of shumai and the nutty flavorings of potstickers. Continue reading →