The Intelligent Kitchen – Getting Past Green and Towards Healthier Living
November 19, 2011
Lisa Wilson-Wirth is a national-award-winning National Kitchen and Bath Association-certified designer. Her studio, Arclinea San Diego, was recognized as one of the country’s best designed showrooms by K+BB (Kitchen and Bath Business) magazine, and her work has been featured in LHQ (Luxury Home Quarterly), Qualified Remodeler, Luxe, Riviera, San Diego, Remodeling, and Bon Appétit. This last magazine named one of her designs, in a Sherman Heights Victorian, “The New Dream Kitchen.” That kitchen was also given a Grand Award by Remodeling magazine. LHQ quoted her recently: “It’s an exciting time, because we can get our clients to look at the kitchen in a new way, as part of a movement towards more sustainable lifestyles – from supporting organics, cooking together as a family, to reclaiming the table. I fundamentally believe we can get life back to the kitchen table.”
Ms. Wilson-Wirth has had numerous articles published on green design, and is currently writing a book titled “The Intelligent Kitchen.” That is also the title of her Friends of San Diego Architecture lecture. With obesity numbers continuing to rise, in young and old – and a Baby Boomer population seeking solutions for maintaining their quality health as they age – she believes that architects and designers have an opportunity, perhaps a responsibility, to create positive change. . “The design of a dwelling is no longer just an aesthetic matter,” she says, “but a wellness imperative.” She will explain in both her book and her lecture how architecture and interior design can influence clients’ behavior, well-being, and health.