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Slow Food Nation 2008–the country’s first major sustainable foods celebration took place over Labor Day weekend at Fort Mason San Francisco. Individual “Taste Pavilions” fabricated from repurposed materials were designed by the Bay Area’s most celebrated design firms. Sagan Piechota’s design for the pickle-and-chutney booth—assembled just days before the event—featured walls made of pickle jars and a ceiling composed of 3,000 mason jar lids suspended from wires. From ARCH DAILY

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http://www.theverymany.net, marc fornes

Few images of a entrance hall project developed for a famous high end hotel brand in Bahrain.

The design is pretty simple and mainly relies on a dramatic "weaved" ceiling: its overall surface geometry - symmetric - is responding to two grand staircases; it is "dressed" through similar tiling (non repetitive) based on a simple mix between a honeycomb pattern and a faceted diamond shape.