Arcosanti
Executive Director of Operations and Finances at Arcosanti
PROFILE
Mary Hoadley
Guest
FROM Mary Hoadley
Design and Architecture
Utopia and Arcosanti It's been 500 years since Thomas More published his great work of social and urban philosophy, Utopia. More's vision inspired the ideal cities of the Renaissance, the garden city movement, Le Corbusier's modernist City of Tomorrow, as well as the Israeli kibbutzim and the hippie communes of the 1970s. It's also inspired the theme for this year's London Design Biennale. Meanwhile, Silicon Valley firms are thinking about future "smart cities." DnA learns about Utopian planning, future -- and past, with a visit to Arcosanti , an experimental community built in 1970 on a mesa in Yavapai County in central Arizona.
Recommended
Press Play with Madeleine Brand
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
Good Food
'Dandelion and Quince,' food and crime, 'All About Eggs' Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.
UnFictional
The Other Man Stories of two men who meet by chance and emerge indelibly changed – or at least, one of them does.
Good Food
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.