Cooper-Hewitt, National Design Museum | Videos for Educators
Ready, Set, Design!
Stevenson,
Seattle,
Collaborate.Design.Educate./ Feldman
Kidvent Magazine
Book (looking for publisher) (excerpts?)
PDF with cards (donate button)

With 15+ years of design practicing and 12 years of design teaching experience, Inna Alesina considers herself a maker and a thinker, a learner and a teacher. She thinks of the big systems and the small details, she believes her role is to engage people and to protect ecology.

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THINKER & MAKER

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TEACHER & LEARNER


Multidisciplinary designer Inna Alesina was born in Kharkov, Ukraine, where she studied industrial design. She continued her studies at Parsons School of Design and later at Maryland Institute College of Art. Her works span many disciplines and mediums and range from object design, performance wear, ergonomics, and most recently food systems. Inna Alesina is always looking for new areas to apply her design thinking. Her works won numerous awards and recognition by the press. She also holds dozen of patents for her inventions.

group_sitting-largerAs design faculty member at Maryland Institute College of Art, Inna Alesina seeks to challenge and inspire young designers.
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TEACHER


Multidisciplinary designer Inna Alesina was born in Kharkov, Ukraine, where she studied industrial design. She continued her studies at Parsons School of Design and later at Maryland Institute College of Art. Her works span many disciplines and mediums and range from object design, performance wear, ergonomics, and most recently food systems. Inna Alesina is always looking for new areas to apply her design thinking. Her works won numerous awards and recognition by the press. She also holds dozen of patents for her inventions.

mica6
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LEARNER


Educational hands-on events are the central focus of Test Kitchen for Change. In the beginning, I was investigating ways of creating opportunities for people to engage in slow-food processes. Slow Food is an international movement promoted as an alternative to fast food. The movement educates people about food preparation, about traditional and local cuisine, and about how to grow local ingredients. I tried to find support to test and implement non-traditional food services, such as a mobile kneading service, a small community-supported bakery, and even a small-business model. However, in order to make an impact on a particular local community, I decided to conduct small events. Small-group bread-making classes can be conducted without a special kitchen space, large equipment, or health department permits. By providing the main ingredients—flour, special yeast culture, and live instructions—I can inspire people to use what they already have to make bread.They let me work one bread-making shift in their commercial bakery. I shaped dozens of loaves by hand and watched experts gracefully make and bake loaves.
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Educational hands-on events are the central focus of Test Kitchen for Change. In the beginning, I was investigating ways of creating opportunities for people to engage in slow-food processes. Slow Food is an international movement promoted as an alternative to fast food. The movement educates people about food preparation, about traditional and local cuisine, and about how to grow local ingredients. I tried to find support to test and implement non-traditional food services.