Shifting Gears: Idea # 2

After doing more research I am still interested in creating a project that addresses food, smart textiles, portability, accessibility, and transportation (like my previous idea).

An idea I had been developing previously stemmed from my interest in creating a mobile kitchen in the form of a pop-up kitchen on a bike cart.

I did some more in depth research and found that this kitchen cart already exists called the Charlie Cart created by Carolyn Federman and designed by Brian Dougherty:



I had been designing a similar idea in a previous design:

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Although the Charlie Cart is very convenient and effective in the way it is being used right now (positive feedback seen through interest in new customers), it seems to only appeal to a very particular market that can afford these carts in their schools. Also, so far the cart is only being used in schools that have existing nutrition education programming. I think that for it’s purposes it works well but my aim is to make my “kitchen kits” as accessible, affordable, and simple as possible using existing resources of the school to reduce the amount excessive material needed in bringing a “kitchen” to a classroom.

After 6 months of experience with teaching cooking classes at Elementary schools across Baltimore City, I have highlighted below my main key issues with how my current set is not working well:

-sinks are hard to use and access

-resources at the school are limited

-all the materials and food depend on 3rd party organizations to fund its supply (not a self-sustainable model)

-there is a constant issue of safety and cleanliness of the equipment (potential theft and critter contamination by leaving equipment at the school)

This leads to my ideas for a solution to address these problems in the form of a Kinetic Kitchen™ rolling backpack .

I am most excited about this idea because it will actually help me be more effective in transporting equipment and food for my after school program called Kinetic Kitchen. I am also excited to see the potential for various uses of this backpack system beyond being a kitchen equipment & food carrier such as: for backpacking, camping, grocery bags (multi-zipper function allows it to  breakdown to two parts), and potentially be used in areas with limited access to any type of kitchen (refugee camps, rural low income areas, natural disaster survivors).

Currently, I am looking at the way kitchen equipment can be compacted- inspired by designs similar to these from Sea to Summit that my mom has been using for a few years in our home kitchen.



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This is my current logo, website will be up soon~

Printing Fabric

  • Printing of electronic circuits onto textiles for use in wearable technology.
  • In Canada, Xerox scientists have developed Silver Bullet, a silver ink that can be printed onto a variety of substrates including textiles as replacement for silicon circuits. Three components are used to create integrated circuits- a semi-conductor, a conductor and a dielectric element.
  • The nanoscale dots used in the process offer the potential for much lower-cost production with possible applications in wearable electronics, wearable sensors and radio frequency identification (RFID) tags.


C-Change Fabric- developed by the Swiss company Schoeller AG consists of a membrane based on fir cone that opens and closes in response to climate change. The technology can be applied to a range of fabrics, including car upholstery.



Starting Off: Idea # 1

Given my diverse range of interests in transportation, architecture, arduino, grasshopper, and digital fabrication techniques I have decided to narrow down to a few project ideas.

My current main idea consists of creating a series of sculptural installations on bus/lightrail stops that reflect information to the average transportation user on temperature and transportation information (EST for buses and light rail, nearby transportation hubs, and temperature). This inspired by a combination of Future Cities Data Lanterns and Lightswarm:Screen Shot 2016-10-04 at 10.48.35 PM.png

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and an installation in San Francisco:


I also would like to consider an element of playful intervention considering how long people have to wait for the next bus like these musical swings in Montreal:


In order to further understand how this could look I am also going to teaching myself GIS through Lynda

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This research and developing my skills in GIS will help me in my own personal yearlong community engaged project addressing food deserts through food education in Baltimore City.

Architecture & Fashion: Nomadic Design

“The modern person’s habitation is the body, assisted by technical devices and made comfortable through choice of clothing.

As a new aesthetically drive dynamic of multi-functionality equips urbanites for their itinerant existence, fashioned designers and architects alike are questioning the future role of ‘bricks and mortar’ structures, reviving the vision for mobile urbanization that Archigram pioneered decades earlier.

In relating the protective and sheltering functions of clothing to an urban system, the concepts behind these structures indicate that urban architecture may not be constrained by place forever.”

This except is from the book, “the Fashion of Architecture” by Bradley Quinn.


Archigram– was an avant-garde architectural group formed in the 1960s – based at the Architectural Association, London – that was neofuturistic.

Suitaloon is a speculative design for a personal, individual and portable dwelling unit which may be ‘worn’ for transport and unpacked for occupation.

Each suit has a plug serving functions similar to a key. This plug allows one to connect to another Suitaloon or leave own house or pack to be collected upon return. When number of suitaloons are interconnected larger communities could also be formed.


Inflated Appetite & Biologic

Tangible Media Group

” Inflated Appetite, the class focused on the theory, design, and fabrication of pneumatic shape-changing interfaces, explored through experimenting with food. As the name of the course indicates, we explored how to inflate food, through either biological or mechanical means. When fermenting in a dough, for example, yeast creates carbon dioxide that makes our traditional bread soft and puffy. We developed a food plotter that cuts the dough into a designing shape to control the inflation. We also developed a pneumatic control toolkit, called Pneuduino, to blow the air into the food.”

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Biologic Project

The bioLogic project. Source: