Looking back to a time before the globalization of food when people consumed and prepared foods according to the season they were best picked in, my project seeks to lean into the seasonality of these natural food processes by highlighting the life cycles behind rhubarb, cucumbers, squash, and cabbage plucked in the spring, summer, fall, and winter respectively. In the same way that food grows responding to their environmental conditions, this architecture strives to be flexible, where walls, volumes, and panels are constantly sliding, pivoting, and expanding to adapt and respond to the specific food processes occurring during each season…
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