Studio GORM is a collaboration between John Arndt and Wonhee Jeong. They met while studying for their masters at the Design Academy Eindhoven. Their office is currently located in Eugene Oregon and are teachers in the product design program at the University of Oregon. Lucky students!
Shown here are two projects: “Flow and the kitchen of terrestrial mechanics” and “Peg”.
The “flow and the kitchen of terrestrial mechanics” project unites nature and technology to efficiently utilize energy, waste, water and other natural resources in a cyclical transformation. This isn’t just a pretty kitchen. Beyond being a place to prepare food the intention is to shed light on how a natural process works, where food is grown, stored, cooked and composted to grow more food. For example the water from the dish rack drips on the plants, which are grown in the planter boxes. The counter top features a built in waste receptacle which dumps the scraps easily during food preparation. Once the receptacle is full it only needs to be tipped to transfer the wasted into the worm bin composter. Yes worms!! This isn’t for the weak at heart. The worms convert the debris into nutrient rich fertilizer which can be put back into the soil to help abundant plant growth.
The flexible furniture system called “peg” with it’s interactive spirit inspires multiple scenarios. The project takes it’s inspiration from a eclectic sources such as the shaker peg rail, the Korean wall hung table, the tinker toy and the lowly shop broom. The mix of materials are unexpected with the combination of laminated chipboard, douglas fir and upholstery. It feels relevant. The storage system is a work of art as it hangs comfortably on the wall. A space could be transformed easily depending on the activity. So smart.
Go to their site and check out their work. I like the shed/shelf and the platform bed projects. Consistently strong. Click.Share: Twitter Facebook
Beyond being a place to prepare food the intention is to shed light on how a natural process works, where food is grown, stored, cooked and composted to grow more food.