Fourteen Hours With Bill Carpenter, Professor of Architecture and Urbanism Kennesaw State University College of Architecture and Construction Management
BY MARYAN AIKEN
“I begin my day waking at about 5 am where I will make a ginger and fennel tea (usually by yogi) light a candle and read a poem.”
FOURTEEN HOURS
An intimate look as we follow the most dynamic movers and shakers in the city. Get a glimpse of what it's like to follow some of the most fascinating game changers in Atlanta & in their realm. Find out what time they get up in the morning. Do they walk their four legged companion first thing, do they hop in the shower to jump start their day, check emails or hit the gym? Do they lunch solo or optimize it with a power lunch. How do they put out fire and last but not least, the last thing they do before they retire for the evening.
Today, we turn the spotlight on the Founder & President of Lightroom and former President Elect of American Institute of Architects giving us an insider’s view of what he does for the next Fourteen Hours. Here’s an intimate look of what his Fourteen Hours look like and an exciting reveal of what he prepares for his fiancée, plus a special recipe giving us a glimpse of his domesticated side. Interested yet? We certainly are!
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When despair for the world grows in me
and I wake in the night at the least sound
in fear of what my life and my children’s lives might be,
I go and lie down where the wood drake
rests in his beauty on the water, and the great heron feeds.
I come into the peace of wild things
who do not tax their lives with forethought of grief.
I come into the presence of still water.
And I feel above me the day-blind stars
waiting with their light. For a time
I rest in the grace of the world and am free.
(The Peace of Wild Things)
From The Selected Poems of Wendell Berry (Counterpoint 1999)
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William Joseph Carpenter, FAIA, PhD, LEED AP
Professor of Architecture and Urbanism Kennesaw State University College of Architecture and Construction Management
Founder & President of Lightroom Architectural Firm In Atlanta and Brazil www.lightroom.tv www.designbuildstudio.com
I begin my day waking at about 5 am where I will make a ginger and fennel tea (usually by yogi) light a candle and read a poem. Today’s poem is by Wendell Berry and I’ve used it many times lately as it makes me think of Lightroom 30a, my life and the world today. My favorite poems lately come from Berry, Collins, Dickenson, Gorman, Power and Faulkner.
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The poem is a way to express gratitude and I will spend some time reflecting and praying (and positive energy) for people I know, and sometimes don’t know and then I will express gratitude for the day, and I’ll write out a list of what to do today. When I was writing my PhD dissertation and preparing for my VIVA in England, I would wake at 3 am and work until my daughters awoke which is where I discovered this still and inspirational time and way to work.
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I use a Mont Blanc Meisterstuck pen with dark blue-black indigo ink; my mentor (Norman Jaffe FAIA) gave me this pen. Today, I am working on a new painting exhibition, a chapter for a book in Italy, composing a musical piece for a major exhibition also in Italy and designing a project for clients I have been working with for over 20 years in Decatur and a new housing project in Brazil. So, I try to write some notes on what parts I will work on today and if I have some ideas, I will write them down in my sketchbook (which is by Utrecht). I later enjoy crossing the items out as much as I enjoy writing the list.
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Le Bilboquet
Upscale, light-filled cafe & white-tablecloth restaurant featuring traditional French cuisine
At about 7 am I will work out in a 100/20/20 workout; 100 sit-ups, 20 curls, 20 bench presses and then 10-20 squats. A walk of about 2-3 miles when the weather is good is also a good idea. (Before Corona I would replace this with 20 laps in the pool at the YMCA.) I make a tea for Celma & start her car to warm it up. Publisher’s Note. Please note this interview took place back in January 2021
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Kyma
Chic Greek eatery offers a wide selection of seafood & wine in an airy, blue & white dining room
10 am—Studio Time at Lightroom
Paintings
Today I am organizing the watercolor series I worked on at the Hambidge Foundation for an exhibit opening in Nashville
Lightcatcher Guest house redlines on the construction documents and structural coordination
Goiana Housing Project
Composition for bass and piano in the key of E
Chapter on Le Corbusier and productive landscapes and Ferme Radieuse
2:30 pm—Zoom class with my architecture students at KSU—todays class; what is a concept? Open project critiques
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LIGHTROOM
Lightroom is a multidisciplinary design and architecture practice with headquarters in Atlanta Georgia and a satellite studio in Sao Luis, Brazil.
Shot on location with Samsung 9+ by Maryan Aiken
Home at about 7 pm—make dinner.
Recipe for pasta and calamari
Ingredients (thanks to Martha Stewart and Jamie Oliver)
14 ounces squid, cleaned, cut lengthwise to open into flat pieces, scored, and sliced crosswise into 1/4-inch strips, plus 8 whole squid bodies, cleaned (from The Dekalb Farmers Market)
1 pound linguine
1/2 cup plus 2 tablespoons olive oil
3 cloves garlic finely sliced
1 to 2 fresh red chiles, seeds removed and finely chopped
1/4 cup fresh flat-leaf parsley finely chopped
3/4 cup fresh peas
1/2 cup white wine
Sea salt and freshly ground black pepper
2 lemons
1/4 cup plus 1 teaspoon fresh mint leaves, chopped
Mixed greens, for serving
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Directions
Step 1
Insert the blade of a chef's knife into the body of one of the whole squid. Holding knife parallel to work surface, slice the portion of the squid that is facing upwards crosswise. Remove from blade and repeat process with remaining squid bodies. Set aside.
Step 2
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package directions.
Step 3
Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add garlic, 3/4 of the chiles, parsley, and strips of squid; cook, stirring, about 1 minute. Add peas and wine, if using, and continue cooking until sauce has reduced slightly, 3 to 4 minutes.
Step 4
Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Season squid bodies with salt and pepper and add to pan, cook until golden brown. Remove from heat.
Step 5
Drain pasta, reserving some of the cooking water. Add pasta to large skillet and gently toss with squid mixture and a few tablespoons cooking water. Season with salt and pepper. Garnish with 1/4 cup mint and squeeze over lemon, if desired.
Step 6
In a small bowl, whisk together remaining 1/4 cup olive oil, remaining chiles, and remaining teaspoon mint leaves. Divide greens evenly between four plates, top each with two squid bodies. Drizzle over olive oil mixture; squeeze over lemon, if desired. Serve salad and super squid linguine immediately.
Wine pairing
Oak-aged Montepulciano wines have, by far, garnered the most enthusiastic following abroad due to their richness. These wines exhibit deep black-fruit flavors such as boysenberry, blackberry and prune, licorice, and oaky flavors of cocoa, vanilla, and mocha.
Nighttime
Check email
Watch all or part of a movie with Celma
Make phone calls
Chamomile tea; melatonin
Journaling for 15 minutes
Internalize dreams
Express gratitude again for the day
Fall asleep
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Biography
Dr. William Carpenter FAIA has made a lasting, indelible and meaningful impact and contribution to international architectural pedagogies in education and practice through his influential writings, lectures, teaching, leadership and research on design-build education and multi-disciplinary practices. His nationally award-winning firm; Lightroom, has designed many projects in Atlanta and works in several disciplines including film production, graphic design, branding and websites and modern architecture. He is past president of AIA Atlanta and AIA Georgia and received its highest honor; the Rothschild Medal.
He was awarded the National Distinguished Professor Medal; one of the highest honors an educator can receive from the Association of Collegiate Schools of Architecture and served as Chancellor of the College of Distinguished Professors with this organization. He is currently serving as part of the editorial and curatorial team for the Biennale di Venezia Italian Pavilion, which openened in August 2020 in Venice, Italy. He recently delivered a keynote address at Ars Electronica in Linz, Austria; one of the most respected design conferences in Europe.
Read The Previous Fourteen Hours Features.
Rainer Shaw. Operations. Le Bilboquet. Chef Pano. Kyma. Dr. Bernadette Ashraf. Plastic Surgeon. Artisan Beauty
Listening to SPOTIFY Tosca Fu#$ Dub Fila Brazilia Mix
