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October 30, 2015

Anne Rezac, Camilla Moretti, Lisa Adams, Steve Jacobson, Tyler Schwede

The HKS Idea Fellowship Outpatient Clinic team has hit the ground running, excited to pioneer into the next frontiers of outpatient clinic design. Picking up the baton from CADRE’s research on Clinic 20xx, the team is honing in on key targets to improve both organizational and cultural aspects of the outpatient clinic. Does the layout of a clinic impact utilization? Can modularity and standardization influence capacity of load leveling and efficiency? How can we better design staff workspaces to improve workflow and culture? Over the course of the next year, we hope to answer these questions and illustrate solutions on what tomorrow’s optimized clinic might look like.

October 23, 2015

By: Gary Hartfield

As I prepare to leave familiar surrounds and head to new environs, new cultures, but supposedly the same language, (we shall see about that soon), I am reminded about the diversity we already enjoy in our own offices. Here is a glimpse of the studio in the Fort Worth office.

October 21, 2015

By Daniel Inocente, Kevin Vandeman

This is the Holistic Design Workflow team's first post in a series that will trace our research and development through the course of the HKS Idea Fellowship. Our research will be focused on the role of advanced computational processes and their implications on design to fabrication efficiencies. Through the implementation of integrated digital design and prototyping technologies, we are now beginning to see the potential for architects to eliminate the boundaries between design and fabrication processes.

October 5, 2015

Omar Reyes

I cannot leave Shanghai without writing something about this mega city’s cuisine. The Shanghai cuisine is the youngest among the major cuisines in China. Shanghai, being a relatively new city in China, does not really have a cuisine of its own, but successfully refines all the historical cookery of the surrounding provinces such as Zhejiang and Jiangsu. The food is full of color, aromas and strong flavors. They use a lot of oil, soy sauce and red spices; so be careful when asking for something spicy when visiting, you might regret it. I decided to take several cooking classes to learn about this interesting cuisine and share my experience with you ...