ANURADHA SAMARAJIVA

NOMENCLATUREI am named after Anuradhapura, an ancient capital city in Sri Lanka.

As a teenager, I could only see it as crumbling stone ruins in the jungle.

Now, I am a creative thinker dedicated to designing spaces for more just and equitable communities, with iexperience in research, writing, and clear communication. It seems only f itting that I be named after a city, especially one that instituted advanced irrigation techniques and health and education access. I want to take these ideas of

the public good and governance on through research and design.

RESUME anu.samarajiva@gmail.com | 503.473.7939 | 1009A S Taylor Ave | St Louis, MO 63110

WORK EXPERIENCETHE LEWIN GROUP: FALLS CHURCH, VA

Research Consultant (Feb Mar 2013), Sr. Research Analyst (2010 13)Technical assistance provider for federal grantees, helping them collaborate to

domestic violence survivors and non-custodial parents to asset-building programs.

Led data collection training, organized meeting logistics, analyzed and presented outcomes through webinars, in-person meetings, and fact sheets/f inal repor ts.

MERCY CORPS NORTHWEST: PORTLAND, OR Education & Volunteer Coordinator, AmeriCorps VISTA (2009 10)

Developed a client-driven education program, instituted effective volunteer recruitment and retention, improved class content and delivery, and promoted

education oppor tunities through social media to serve low-income business owners.

SKILLSSKILLED CLIENT ENGAGEMENT

Worked with government and non-prof its to set up deadlines and deliverables in a professional setting. Comfor table presenting within a group as well as one-on-one.

CREATIVE & EFFECTIVE COMMUNICATIONLed trainings through webinars, one-on-one assistance, and clear fact sheets, initiated effective social media strategy with compelling photography/writing, and used

mapping, drawings and models to effectively convey design solutions.

ADAPTABLE SOFTWARE KNOWLEDGE Highly skilled: MS Off ice, Adobe Creative Suite, Rhino, AutoCAD Prof icient: data analysis (SAS, Stata), ArcGIS, Revit

EDUCATION WASHINGTON UNIVERSITY IN ST. LOUIS Master of Architecture/Urban Design (expected FALL 2017)Chosen for student work showcase (Approach) in Fall 2013/2014Architectural History I/II teaching assistant

UNIVERSITY OF CALIFORNIA, BERKELEY Summer Institute (Summer 2012)[IN]Arch six-week preparatory architecture course. Completed with distinction.

REED COLLEGE, PORTLAND, OR:B.A. in Economics (May 2009)Phi Beta Kappa, 2009 Meier Award for Distinction in Economics

UNIVERSIT DE PARIS VIII, ST. DENIS Study abroad in Paris, France (Spring 2008)

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Women in Architecture (November 2014)Collaborated with fellow students to research and design an exhibit for the for tieth anniversary of the Women in Architecture conference at WashU

Commonist Magazine (Fall 2013-Spring 2014)Developed ar ticles for student public interest magazine, including an infographic on women in architecture, an interview with students working in public interest design at Tulane, and mapping of local foraging sources.

Alber ti Program (Spring 2014) and WashU City Design (Spring 2015)Workwith local area students (elementary and high school) to develop design projects and digitial design skills.

City Greens Market (Summer 2014 - present)Volunteer weekly at my local non-prof it grocery store to suppor t its mission of providing high-quality and affordable food for all members of the community, creating a shared space and experience around food.

INTERESTS

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BOARDWALK HOUSINGFall 2014

Vlora, AlbaniaCritic: Ersela Kripa

PROBLEMA POLLUTED AND UNDERUTILIZED TRANSITIONAL SPACE BY THE BEACH

L | snapshot views of the coastline of Vlora, Albania, illustrating existing sidewalk and roadway conditions as well as possible interventionsR | gradual changes in ver tical height (1/4 unit model in foamcore), and gradual elongation of buildings to explore the boardwalk typology for a coastal site (museum board and basswood)

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SITE PLAN1/16 = 1

SOLUTIONDEVELOP A HOUSING INFRASTRUCTURE THAT AUGMENTS THE LINE BETWEEN CITY AND SAND

T | 1/8 site section perspective exploring the water f iltration and treatment to contend with ocean pollution and beach remediationB | 1/16 site plan imagining gradual development of the boardwalk, and accompanying housing over time, along with eventual dismantling

DETAILS

L | T & M: 1/4 building cliuster model, exterior and interior. B: interior experienceR | 1/8 cluster section and plan

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GUIDED VIEWSSpring 2014

St. Louis, MOCritic: Catalina Freixas

PROBLEMHOW TO CONNECT A LIBRARY ALONG THE HIGHWAY TO THE CITY

L | photography and model to explore the idea of framing viewsR | conceptual model exploring the site in relation to its surroundings (museum board and basswood)

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DISCRETE TOGETHERNESSVERTICAL BIBLIOTHECA

FLOOR PLAN 1SCALE: 1/8 = 1-0

DISCRETE TOGETHERNESSVERTICAL BIBLIOTHECA

SECTIONSCALE: 1/8 = 1-0

T | 1/8 building section perspective exploring how the building form can create and enhance specif ic views into the cityB | 1/8 site plan indicating how the views within the building are brought out into the landscape through plantings and programming

SOLUTIONSCULPT VISUAL CONNECTIONS TO THE NEIGHBORHOOD AND CITY THROUGH ARCHITECTURE

DISCRETE TOGETHERNESSVERTICAL BIBLIOTHECA

ELEVATIONSCALE: 1/8 = 1-0

DETAILS

L | interior view of model and outside viewsR | 1/8 elevation of viewing wall of library

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DELICATE BALANCEFall 2013

St. Louis, MOCritic: Heather Woofter

PROBLEMHOW TO DRAW FROM THE LANDSCAPE TO CREATE FORM

L | photographic collage and montage of prairie conditionR | planometric drawing of prairie site (lead on mylar)

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L&R | 1/8 basswood and museum board models

SOLUTIONEXPLORATION THROUGH DRAWING AND MODEL

T | section view of building 2 in landscape (lead on mylar)B | planometric view of building 1 in landscape (lead on mylar)

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CONNECTING DOTSDrawing and exploration outside studio

DELMAR BLVD

RESOURCES

fallingfruit.org - an interactive map of foragable food around the world. Users can add new locations, and include information on the seasonal-ity of the food and its quality.fallenfruit.org - a California collec-tive producing art and resources about urban foraging. They have maps for different cities around the world that you are free to use as a template for your own city.

WASHUrban foraging

JUNEBERRYLate May - early June Also known as serviceberry, shadbush or saskatoon, these trees are planted along Delmar Boulevard. The fruit looks like a blueberry, and you can use them as you would any other berry, in pancakes, pies or on their own.

A few summers ago, I was running through my neighborhood in Portland when I spotted a cluster of blackberry bushes along the sidewalk. I called up my roommates to help me gather as many as we could carry. We took them home to make our first ever batch of blackberry jam. It was a new experience of the food chain - taking something we had discovered, gathered, and prepared to make something entirely new and delicious. Even now I have a vivid memory of those little jewel jars of jam, and of those bushes on the street corner, bursting onto the sidewalk.

Foraging food connects us to places, and makes us see our neighborhood of stores and houses and the quotidien in an entirely different way. We observe details of plants and trees that we never noticed before, and see clearly how changes in weather and climate bring about changes in the plants around us. Suddenly the urban landscape is something wilder and more mysterious than wed imagined.

Foraging can also connect us to people. Passerbys may look at you strangely if they see you with your head in the bushes, but they may also be happy to share the excess bounty of their garden.

It is important to know the local rules around foraging food. Generally, tree boughs or plants hanging over or growing along the sidewalk and public property are free for the taking, though rules may differ in public parks (see sidebar). Be careful digging up entire root systems, or taking all the plants if there are only a few left. Also be cautious of foraging near areas that may be suspectible to spraying and chemicals, such as major roadways or golf courses.

Foraging means you know where your food comes from, with all the responsibilities, and benefits, that entails.

REGULATIONS

St. Louis city does not regulate forag-ing. Parks and Recreation officials request that foragers do not damage trees, shrubbery or other park property when collecting fruit. St. Louis County parks users will be given warnings by park rangers if found picking berries, flowers and other park vegetation. Missouri state park users can collect fup to 1 gallon of wild edible fruit, berries, seeds and nuts for personal consumption.

From Ligaya Figueras (http://www.-saucemagazine.com/a/1092)

BLACK WALNUTLate September - early October More sour than the common English walnut, these trees have green tennis ball shaped fruits. The tough outer shell has to be removed (one option is to drive over them a few times), the inside meat rinsed then dried, and laid out in a well ventilated area without direct sun. The nuts will keep in a cool dry place for up to one year.

ANY FRUIT CRISP7 C prepared fruit (see sidebar)1 teaspoon grated zest and 1 tbsp lemon juice (optional)2/3 C brown sugar, firmly packed1/2 C all-purpose flour1/2 C quick cooking oatmeal1/2 tsp ground cinnamon or nutmeg1/4 tsp salt4 tbsp butter, cut into small pieces2 tbsp shortening, cut into small pieces

Heat oven to 425 degrees. Toss fruit with lemon and zest and spread evenly in an 8 inch square baking pan. Mix all the dry ingredients, then add butter and shortening, using fingers, a pastry belnder, or two forks. Combine until mixture looks like coarse, irregular cumbs with no visible fat. Spread topping over fruit and bake for 15 minutes. Reduce heat to 350 and bake until topping browns and fruit is tender, 30-40 minutes.

From Cooks Illustrated, September/October 1993

FRUIT PREPARATION (for one crisp)

apples - 2.5 lbs (6 apples) - peel, core, and thinly sliceapricots - 3 lbs (15-20 apricots) - pit and quarterberries - 2 lbs - rinse and pat dry. Add 1 tbsp sugar if tartnectarines/peaches - 2.5-3 lbs (8-10 pieces) - peel, pit and cut into sixthspears - 2.5-3 lbs (6-7 pears) - peel, core and thinly sliceplums - 3 lbs (15-20 plums) - pit and quarter

PEACHJuly - AugustPeaches are ripe when they separate easily from the branch. They should smelll sweet and ripe, and be slightly soft to the touch. They only keep well for a week, so eat as many as you can fresh, and use the rest for baking, freezing, and canning.

MINTHarvest throughout the summerMint leaves can be harvested all summer long. Pick leaves from the top of the plant, or you can harvest the entire stalk by cutting 1-2 above the soil. Store the leaves in the fridge, or you can dry or freeze them to keep longer.

RASPBERRYLate May - JuneRipe berries are brightly and consistently colored, and will pull easily from the vine. You can harvest every two or three days as the berries ripen in stages. They will keep fresh in the refridgerator for about five days.

L-R | transect of brick production, use, theft, and reuse in St. Louis (Tactical Urbanisms seminar, FA 2014)TL | map of forageable foods around the Washington University campus (SU 2014)TR | measured sketch of McMillan Sand Filtration site, Washington DC (SU 2013)WW

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Anuradha Samarajiva | anu.samarajiva@gmail.com | 503.473.7939 | 1009A S Taylor Ave | St Louis, MO 63110