University of Oregon design professors and design company Studio Gorm owners John Arndt and Wonhee Jeong’s Flow Kitchen maximizes space, minimizes waste and integrates growing and composting food.
The Flow Kitchen is the brainchild of University of Oregon design professors John Arndt and Wonhee Jeong.
University of Oregon design professors and design company Studio Gorm owners John Arndt and Wonhee Jeong’s Flow Kitchen maximizes space, minimizes waste and integrates growing and composting food. A compost bin converts refuse into fertilizer for kitchen plants, which are watered by a hanging dish rack. An evaporative refrigerator and gas stove conserve energy. Take a look on the Studio Gorm website.
• Beech wood lids Earthenware storage containers are perfect for preserving bread, grains and produce. Use the lids as cutting boards, trivets or serving trays.
• Sliding cutting board Once you’ve chopped fruits and veggies, simply slide the cutting board away from the counter and sweep waste into the compost bin below.
• Hanging rack Adjustable to fit any type of bag, the hanging rack can hold up to four bags of fresh produce.
• Vertical dish rack Free up counter space by hanging dishes on a drying rack. As dishes dry, they water the herb garden planted in earthenware pots directly beneath.
• Compost bin Throw food and paper waste into the compost bin where worms will transform it into fertilizer in three to six weeks.
• Compost collection tray Once the worms produce fertilizer, which will have a rich, earthy smell and look like potting soil, pull the lever to sift it into the collection tray to dry.
• Evaporative cooling fridge box Do away with your refrigerator. This earthenware box uses evaporation to keep food cool. Water between the double walls slowly evaporates to the outside, cooling the inside compartment.
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