People around the world 3D-printing masks for healthcare professionals and staff

Image: 3Dverkstan

Many people around the world have come together to produce protective medical tools for healthcare professionals and staff on the frontline of COVID-19. An initiative by Jenny Sabin of Cornell University has reached architecture studios, factories, and homes across the world in a very short time. People who don’t know how to help joined the effort and started to print their own masks at their homes. The network, which includes firms that own 3D printers, engineers, designers and software developers, came together on social media to ensure the production of medical parts, tools, and equipment by using the power of 3D printers at home or workplaces, soon coordinated and started production.

Image: 3Dverkstan

After the drawing of the medical equipment was made, the prototype was produced and shared with the people joining the network on social media, the volunteers started to produce protective face shields/masks for the healthcare workers with 3D printers from their homes and companies. Designers, engineers and many more based their products on the open-source design from the Swedish 3D printing firm, 3Dverkstan. The shields can be printed in less than 20 minutes and are made of only two elements: a 3D printed frame and a semi-rigid plastic sheet that can be easily placed on.

While 3D printer owners can join the network through the website, healthcare professionals, hospitals and healthcare organizations can also submit medical parts requests. Sponsors who want to provide rubber, PETG transparent protective plate, and filament support can also be included in the supply network. As manufacturers cannot meet the increasing demand for the mask, this effort and collaboration of people will help immensely to healthcare professionals and staff.

If you want to join this effort, you can find free-to-use files and instructions available here.

The cocoon that replicates nature


The futuristic construction of the “Cocoon House” was designed to emulate nature: its shape resembles a cocoon but also the volcanic topography of the island of Jeju in South Korea.

Cubic buildings are located on both sides of the sphere, offering a unique view of the Gotjawal and the ocean but also the main building.

It is made of materials in the area to emphasize the idea that it arises from organic processes.

Glass panels that open when it’s hot let natural light come in while the owners can stand on a platform like a terrace and enjoy the view of the ocean.


Submersion of snøhetta’s underwater restaurant in Norway

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Underscoring the subtle ecological balance between land and sea, ‘under’ breaks the floor of the water to stay directly on the seabed 5 meters below. it is half-sunken into the sea and positioned at the southernmost point of the Norwegian coastline.

The restaurant is housed in 1/2 a meter-thick concrete walls and is constructed to stand up to pressure and shock from the rugged sea conditions. It is additionally designed to completely integrate into its marine environment over time, as the roughness of the concrete shell will work as an artificial reef, welcoming limpets and kelp to inhabit it. snøhetta built the restaurant on a barge 20 meters from its ultimate site over the direction of six months, before it was maneuvered and sunk in July 2018.

Offering respite from the severe weather conditions the surrounding location is known for, visitors are ushered into an oasis of calm with interiors inspired with natural phenomena. An oak-clad lobby is the prelude to rich interiors that work as a metaphor for the experience from land to sea. moreover, textile ceiling panels reference the shades of a sunset dropping into the ocean.

Under’s culinary focus is to create a fine dining experience primarily based on high quality, locally-sourced produce, with a unique emphasis on sustainable natural world capture. to do that danish expatriate Nicolai Ellitsgaard from acclaimed restaurant måltid in kristiansand has been recruited as the head chef, bringing an international, 16-person kitchen crew with experience from top michelin restaurants.

Kjetil Trædal Thorsen, snøhetta founder and architect, explains: “Under is a natural progression of our experimentation with boundaries, as a new landmark for southern Norway, under proposes unexpected combinations of pronouns and prepositions, and challenges what determines a person’s physical placement in their environment. In this building, you may find yourself under water, over the seabed, between land and sea. this will offer you new perspectives and ways of seeing the world, both beyond and beneath the waterline”.