A “Farm-to-Shelter” Home Asks: Why Can’t Architects Make Buildings the Way Chefs Approach Food?
To craft a Washington, D.C., alley house for himself and his horticulturist wife, an architect opted for a menu of renewable, plant-based materials.
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This story is part of our annual look at the state of American design. This year, we’re highlighting work that shines through an acrimonious moment—and makes the case for optimism.
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