Fort Worth architect Tommy Stewart, AIA, designed a school for earthquake-ravaged Haiti, an endeavor he considers to be among the most profound experiences of his life.
Field of Dreams
Four installations — winners of the Field Constructs Design Competition — occupied a brownfield site in East Austin for two weeks in November 2015. The projects on view drew attention to the quickly aligning trends of digital fabrication and environmental sustainability.
Tim Cuppett Architects’ Pendleton Farm blends a traditional Texas farmhouse vernacular with a modern sensibility.
Making Waves: Restaurants by Michael Hsu, AIA
Known for his notable restaurant interiors, Michael Hsu, AIA, founder of Michael Hsu Office of Architecture, is expanding his influence and portfolio beyond Austin and gaining recognition in the Bayou City.
A Kind of Resurrection
San Antonio-based architect and furniture-maker Brian Korte, AIA, takes pleasure in seeing recovered materials reborn in new forms.
Current Magazine Issue
In this issue we feature six houses, five of them in Texas, one outside of the state but designed by a Texas architect. While of varying character, each project exhibits a sensitive approach to site conditions and client wishes. Also presented are two prominent restoration projects and the new Knoll showroom and office in Houston.
In Place — Thoughts on a (North) Texas Vernacular
A great diversity of peoples, wielding a wide variety of materials, have left their mark on the Lone Star State’s architecture. But can we say that a true Texas vernacular exists?
Perched on a ridge facing the majestic Grand Tetons, Welch Architecture’s Ridge House combines natural materials with wide-open views in a deferential play to the landscape.
Igor Siddiqui and Jen Wong are creating edible architectural materials for Austin’s April Fusebox Festival, thinkEAST Living Charrette to Shape a New Creative Community.
Are yogurt, bacteria, and yeast the keys to sustainability? Igor Siddiqui and Jen Wong, curators of Austin’s Edible Materials Lab, think playing with food has the potential to change the way we build.