One of the twenty-one projects that have been named as winners by REMODELING magazine in the 2013 Remodeling Design Awards, the Shornecliffe Residence gets its recognition in the category, Green Remodeling Over $250,000. The sustainable renovation of the 1914 arts-and-crafts-styled home has achieved it a LEED for Homes Gold rating.
When young Alex Finnell was challenged by his parents to design an “age in place” home for them and his 95-year old grandmother, he set about helping them to achieve their goal of living in their own home late into their retirement years while being as safe, independent, and comfortable as possible.
The historic Exploratorium, a science museum in San Francisco, California, has been working on its $300 million project to relocate from the Palace of Fine Arts to Piers 15 and 17 at the heart of the Bay Area’s waterfront Embarcadero. It is the first major development to be undertaken on the waterfront since the San Francisco Giants’ ballpark was built over a decade ago.
In a recent article on Indian Country Today Media Network, journalist Nate Seltenrich covered the sustainable building initiatives of several Native American tribes who were the country’s “original green builders.” Through efforts to improve upon substandard housing and economic hardships, indigenous populations are returning to traditional methods of home construction while incorporating modern technologies. Contemporary sustainability calls tribal members back to their cultural heritage and opens up avenues for attainable home ownership and lower energy costs, with the potential to revitalize communities.
The new, sustainably built, 15,205 square foot structure for the Jungers Culinary Institute on the Central Oregon Community College (COCC) campus, designed by Yost Grube Hall Architecture, was made possible by $3 million in grants and contributions from the Bend, Oregon community, for which students serve lunch, happy hour, and dinner in the 60-seat public restaurant, Elevation, alongside a three instructional kitchens that include a baking and pastry kitchen, a fifty-seat demonstration theatre, and classroom space for up to 100 students per year.