Building Alive, Designing to Thrive

A few weeks ago, I was able to sneak my way into a meeting of the Roselle Park Environmental Committee. A sub committee that advises and informs the Town Council, the Environmental Committee is in dire need of funding, and staff- but certainly not spirit. The agenda, currently lead by councilman Mike Yakubov, included updates on development ideas for several vacant lots in town, an idea for a community garden, recycling discussion, and some neighborly complaints. I was intrigued by the interest and excitement the few members who were able to make the Friday Night meeting had, and saw only possibilities for the possible influence the committee could have. Until now, the major topic the committee has tackled is in town recycling. While this is important, I firstly felt that this should be a simple conversation. We provide an easy way for residents to recycle, and recycle as many products as possible. The residents, in turn, will not have trash taken away if handlers observe recyclables i

Well, as if there isn't enough to learn within the context of designing a school building and curriculum, I have taken on another position at a new restaurant set to open at the end of October in Union, NJ that will be Farm to Table. The restaurant is called Ursino, paying homage to it's historic neighbor, Liberty Hall Museum, that originally used that name. It is being constructed within some vacant space in the STEM building of Kean University. Although I am not a sustainability consultant within the context of Ursino, my position as a Hostess is giving me incredible insight on restaurant operations, union county food systems, and the cost effectiveness of balancing local, organic and sustainable. I have not yet been able to narrow in anyone who can knowledgeably speak to the sustainable design aspects of the physical restaurant; but, being food people, I have learned a lot about the sustainable food aspect. Under the guidance of executive chef Peter Turso, the restaurant is