Formwork is put in place for concrete pavers leading into East Crescent units.
[Photo: AP & Text: JS]
The concrete pavers are poured in place by Planning coordinator Anita Punja and Construction volunteer Mika Kawai.
[Photo: AP & Text: JS]
Concrete for a set of stairs in the East Crescent is mixed by hand, supervised by Planning Intern Dan Kelliher.
[Photo: YY & Text: JS]
The stairs are located on the south wall of Unit 10 and lead up to the roof of the Soleri Office Unit. One of the steps is poured in place by June 20. Workshoppers Alex Wolfe and Virginia Honig.
[Photo: YY & Text: JS]
Welcome to the July 25. 2004 Workshop: [from left] Charlie Provine, Brenda Martinez [seminar week only], Yoshimi Kato, Craig Moore and Joe Piskac.
[Photo: Yuki Yanagimoto & Text: sa
The metal shop produces railings for a three-level staircase in Unit 8 of the East Crescent Complex.
[Photo & Text: sa]
Rods are installed one at a time and covered with rust-proof paint, here by construction volunteer Mika Kawai.
[left photo: Ayano Atsumi, right photo: Anita Punja & text: sa]
Construction and Soleri Archive volunteer Jacob Schwartz grinds the welding joints to a smooth finish.
[Photo: Anita Punja & Text: sa]
Valeri Lane designed a set of clothing racks for newly re-located Ferguson's second-hand clothing center in Unit 10 of the East Crescent. Jacob and Alex Wolfe from June 20. workshop welded the frame together and painted it.
[Photos: Yuki Yanagimoto & Text: sa]
The June 20.
Workshop completed their 5-week program: [from left] Virginia Honig, Camelia Jolda, Alexander Wolfe, Brent Wynn, Agnes Fisher, Emily Dean, Kyle Stover, Stephen Kelly and Morgan Haley.
[Photo: Yuki Yanagimoto & Text: sa]
Cosanti Foundation long time staff member Roger Tomalty is in Venice, Italy, to teach a Silt Cast Workshop at the IUAV School of Architecture.
[Photo: Antonio Fragiacomo & text: Matteo Di Michele]
[left photo] The IUAV School of Architecture in Venice is one of the most prestigious architecture schools in Italy. It has started an intensive summer program of innovative sessions with the intention of facilitating the expressive capacities of its students by putting a consistent amount of space and tools at their disposal. Important architects from all around the world were invited to participate. One of these courses, mandatory to graduate from the School, is about Paolo Soleri and Arcosanti.
[right photo] Marco Felici introduces the students to Paolo Soleris LEAN ALTERNATIVE.
[left photo: IUAV, right photo: Antonio Fragiacomo & text: Matteo Di Michele]
The course has been organized and delivered by Architect Antonio Fragiacomo, Structural Engineer Marco Felici and Cosanti Research Associate Roger Tomalty, with the precious help of Daniela Bruni, Maurizio Ranzi (Roma Tre University), Sandra Suatoni (Istituto Italiano Per La Grafica), Lorenzo Alfieri, Robert Clyde and Arcosanti residents Mary Hoadley and Matteo Di Michele.
[Photo: Antonio Fragiacomo & text: Matteo Di Michele]
After a terrific monsoon rain storm during preparations on the previous day, the day of the event was calm, very hot with high humidity. The Vaults have been prepared for a crowd of about 300 visitors.
[Photo & Text: sa]
The kitchen crew is busy. On the menu: Antipasto, Penne & Puttanesca, Orange & Fennel Salad, Roasted Vegetables, Stuffed Eggplant, Gorgonzola Glazed Chicken Breast and for dessert Biscotti and Italian Ice.
[Photo & Text: sa]
Chef Eleanor. Italian Night tradition is pasta served from wheel barrows.
[Photo & Text: sa]
Guests are arriving.
[Photo & Text: sa]
Site directors Mary Hoadley and Tomiaki Tamura go through last minute instructions with the serving crew in a food staging area next to the Vaults.
[Photo & Text: sa]
The pasta is wheeled into the vaults where Paolo Soleri serves the guests.
[Photo & Text: sa]
Four serving lines have been set up.
[Photo & Text: sa]
Parmesan is served next to the pasta. Monica Ramirez drew beautiful announcement cards for each dish.
[Photo & Text: sa]
The performance for the evening is by italian artist Andrea Centazzo. Besides being one of Italy's most revered drummers, Andrea has also worked as a composer, filmmaker, video artist, director, writer and instrument designer.
[Photo & Text: sa]
In a solo performance that combined video images and triggered percussion samples with live drumming, Andrea Centazzo brought his famous multi-media show to Arcosanti.
[Photo: Yuki Yanagimoto & Text: sa]
The annual Italian Night event draws a large crowd. Well organized preparation is essential. The details are presented during morning meeting.
[Photo & Text: sa]
A sign-up sheet for 8 teams and a list of the chores for each team.
[Photo & Text: sa]
The Grand Piano has to be moved from the stage into the music room.
[Photo & Text: sa]
All the chairs are moved from the amphitheater to the vaults.
[Photo & Text: sa]
One crew washes the chairs.
[Photo & Text: sa]
Another crew counts and wraps the silverware.
[Photo & Text: sa]
Chef Eleanor and helpers prepare a monstrous amount of food.
[Photo & Text: sa]
More chairs. A crowd of about 300 people is expected.
[Photo & Text: sa]
As every year for this event, monsoon clouds threaten.
[Photo & Text: sa]
And it pours right in the middle of preparation. More on this event next posting.
[Photo & Text: sa]
After three years without peaches [due to late frost], the Arcosanti Peach Orchard brims with ripe fruit.
[Photo: Yuki Yanagimoto & Text: sa]
Workshoppers Matt Shaw and Morgan Haley.
[Photo: Yuki Yanagimoto & Text: sa]
The Agriculture Department offers this mornings harvest at Farmers Market during lunch in the Arcosanti Cafe
[Photo: Yuki Yanagimoto & Text: sa]
Agriculture staff member Sean Smith. Arcosanti peaches are available in Healthfood stores in Prescott and Phoenix, at High Desert Farms in Cordes Lakes and at the Honeyman in Prescott Valley.
[Photo: Yuki Yanagimoto & Text: sa]
On June 30. we reported on the effort to extend the work area of the Foundry. Part of that pour was a small beam that surrounds this new work area. On top of that beam the crew has now built a form for a table surface.
[Photo & Text: sa]
There is no room for a concrete mixer close to this site, which is why there was a large pump truck for the big pour on 6/28. For this pour the concrete has to be wheel barrowed to below the new work area. From there it is chained up in cans.
[Photo & Text: sa]
Many hands make short work out of a large task.
[Photo & Text: sa]
Patient detail work achives a smooth finish. In future this long table will be able to seat a good-size dinner party. It is a work area with a great view.
[Photo & Text: sa]
Paolo Soleri meets with the Ceramics Department.
[Photo & Text: sa]
Paolo visits the department every week during his two-day stay at Arcosanti, but this time is special. Three ceramics crew members have selected some of their best work. Paolo will critique carving methods and pick out his two choices from each person. In the background Linda Fournier from the tile department, Bernadette O'Neill and manager Ed Werman.
[Photo & Text: sa]
Tense moments.
[Photo & Text: sa]
On the top row are pieces by Nadia Begin, the middle row work by Jennifer Wolf and on the bottom row work by Bernadette O'Neill.
[Photo & Text: sa]
Jennifer Wolf, Ed and Paolo.
[Photo & Text: sa]
The left design is by Jennifer Wolf, right design by Bernadette O'Neill.
[Photo & Text: sa]
Designs by Jennifer Wolf.
[Photo & Text: sa]
Left is a design by Nadia Begin. Best designs picked by Paolo will be on display at the Arcosanti Visitors Center. This is the beginning of a selection process to show and preserve the best work of artisans at Arcosanti.
[Photo & Text: sa]
The Arcosanti Ceramics Department also produces a unique line of tiles and wall switch plates.
[Photo: Yuki Yanagimoto & Text: sa]
For tile production, slip is allowed to dry in lined plaster beds, cut into squares, air dried a second time and put through a pug mill to remove any air bubbles from the clay. Ceramics manager Ed Werman.
[Photo: Yuki Yanagimoto & Text: sa]
Each tile is individually impressed. Linda Fournier.
[Photo: Yuki Yanagimoto & Text: sa]
The impressed tiles are bisque fired.
[Photo: Yuki Yanagimoto & Text: sa]
Next step is a glazing process. This particular glaze is called Desert Sand. Other glazes used are Green, Sky blue and Midnight Blue.
[Photo: Yuki Yanagimoto & Text: sa]
Tiles are dipped in glaze mixture. Valkyrie and Ed.
[Photo: Yuki Yanagimoto & Text: sa]
Individual touch-up is done on each tile. Valkyrie.
[Photo: Yuki Yanagimoto & Text: sa]
Before and after glazing. The glaze is allowed to dry and the tile re-fired.
[Photo: Yuki Yanagimoto & Text: sa]
A new batch of beautiful and unique tiles and glazed bells is removed from the kiln after firing.
[Photo: Yuki Yanagimoto & Text: sa]
CERAMIC BELLS. A mixture of Arizona clay, from a clay deposit in Globe, commercial stoneware and water combine to form a casting material known as slip. Bernadette O'Neill stirs this mixture in a large slip tank.
[Photo: Yuki Yanagimoto & Text: sa]
Slip is poured into plaster molds by Jennifer Wolf. Excess slip is drawn out as the bell continues to dry until it is ready to be lifted out of the mold.
[Photo: Yuki Yanagimoto & Text: sa]
The same fine silt that is used in so many construction projects at Arcosanti, also provides an ideal material for bell molds. Each earth cast bell takes with it a little of the mold which adds unique color and texture.
[Photo: Yuki Yanagimoto & Text: sa]
Every finished bell receives a unique design hand carved while it is still partially damp. Bernadette O'Neill and Nadia Begin.
[Photo: Yuki Yanagimoto & Text: sa]
Bells are kiln fired to cone three [2134 degree F]. Ceramics manager Ed Werman and Bernadette.
[Photo: Yuki Yanagimoto & Text: sa]
The bells are carefully balanced and assembled. Nadia Begin.
[Photo: Yuki Yanagimoto & Text: sa]
A beautiful and unique selection of COSANTI ORIGINAL bells are available at the Arcosanti Gallery, at Cosanti and on-line through our web-site.
[Photo: Yuki Yanagimoto & Text: sa]