Dawn from the new green roof of St. Albans School‘s Marriott Hall.
Landscape-oriented architecture blog Pruned is carrying an excellent post about the wastewater-recovering wetland installed at the center of their new campus. The LEED Platinum building, which opened in 2007, was designed by KieranTimberlake of Philadelphia. The firm designed the building to recycle all of its graywater and brownwater through an elaborate wetland, as one of its many sustainable features. If you go visit the building, the trickle filter is wrapped with a sign that explains how the system works. The sign rests at a child’s height and leads readers around and around with arrows, which I find a little obnoxious. Luckily, Pruned has explained the process more clearly, so without further ado, go read their article.
Pruned also notes a very important civic issue this solves: the cost of runoff on municipalities and local watersheds. This beautiful oasis reduces the amount of water that flows out of the building, or flows off the hard surfaces of the building (there is a separate rainwater recycling system), and into Rock Creek and the White Plains treatment facility. Among the general public, a lot is made of water conservation (which this building also assists), but the strain on public facilities caused by sewage and stormwater is quite severe. At least up in Cleveland Park and Tobago, we do not have combined sewer overflow systems, like the do downtown.
For elite Washingtonians worried that their children will become astronauts or mutant mer-men, the recycled water is dyed blue with a non-toxic coloring agent and reused in toilets and janitorial sinks. Meanwhile, St. Albans School’s non-LEED Marriott Hall, by SOM is in the interior-fit out phase, and has just gained its green roofs. More on that some other time.
The Fojol Brothers of Merlindia, a quartet of locally grown twentysomethings with a secret indian chef, are out to revolutionize the street food scene in DC. Along with Ali Baba’s, and the upcoming Sweetflow truck, they’re up against DC’s longstanding tradition of awful, awful street vendors. As one (I think it was Ababa-Du) told me, “All you get in DC is hot dogs and soda … yeah and awful pretzels.” Awful pretzels indeed, and without dijon. Running only on Fridays and Saturdays, all of the members do this in addition to regular jobs and apparently are willing to sacrifice their weekends to bring their traveling culinary carnival to DC.
Their total aesthetic is a retro fusion of Indian with hip green techno, employing fake mustaches and turbans while they cruise around in a 1960s bread truck. Their trays are made out of sugar cane fibers, their sporks from corn resin, and they compost just about everything else. All of this half-ironic campiness and doo-goodery could be a pretty lame excuse for attention, were it not executed with such batty genius – and more importantly, if their food wasn’t so good.
It can’t be stressed enough that the food is delicious, basic Indian food. Fretting about authenticity of cuisine is always a bit misplaced, but with complex food from a made-up place, you should just shut up and eat. I had the chicken masala, a pumpkin side, and some sweet sticks. The chicken was a moderately spicy dish that satisfies like any indian food with sauce, while the pumpkin was soft and delicious, with a heavy dose of cardamom that balanced the sweetness of the fruit itself. The sweet sticks were not so much sweet as they were flavored with cumin and maybe allspice, which made them pretty good for cleaning out the lingering masala spices.
As I sat there eating, I watched the stream of buttoned-down passers-by giving long, curious looks and other people lingering and plenty eating. It’s never going to be like New York, with its hour-long waits at 53rd & 6th chicken and rice, the ultimate drunk food that is Roti Roll, or the Vendy awards, but this little performance-food experiment is definitely a good thing, and hopefully a sign of things to come.
Follow them on twitter and get to eating.