Where Does Your Taco Come From?

The next time you munch on a taco, ponder this: Where does it come from? (And "the kitchen" or "Taco Bell" instantly pop up in your thoughts, stop reading here).

Landscape architect David Fletcher teamed up with art studio REBAR and students from the California College of the Arts in San Francisco to "explore the ingredients of your local taco, from pinto beans to the aluminum foil it all comes wrapped in."

BLDGBLOG explains:

Our premise was that a seemingly simple, familiar food like the taco truck taco could provide visceral insight into the connections between the systems we were exploring [in our studio's investigation of the city]. By thoroughly learning the process of formation and lifecycle for what it takes to make a taco, we would be better able to propose and design a speculative model of a holistic and sustainable urban future. What resulted was a richly complex network of systems, flows and ecologies that we call the global Tacoshed.


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My tacos come from the refrigerator, where we have covered bowls of all the fixin's ready to pull out at a moment's notice. When I buy tortillas or sauce, my husband insists I check to see where they were made. Mexico is best, but Texas will do. He's from California, and would die without Mexican food at least twice a week.
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