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LD+A Magazine

Worth the Wait

Worth the Wait

Ready, set, don’t go. A panel of designers reflects back on projects that hit an unexpected detour and what changed once they got back on track

By Paul Tarricone Read More

Lessons in the Classroom

Lessons in the Classroom

Tunable light could potentially improve student learning, increase teacher satisfaction and trim energy use. A recent pilot project explored these benefits

By Bob Davis and Sarah Safranek Read More

Shifting Gears

Shifting Gears

Toyota and Mazda’s divergent paths both end at a new North American headquarters

By Samantha Schwirck Read More

Driven by Speed

Driven by Speed

The newly expanded, fast-paced Echo Logistics headquarters in Chicago is organized around a streets and neighborhoods concept, with lighting to guide the way

By Rebecca Falzano Read More

Compete or Complement?

Compete or Complement?

In New York—and cities like it—the question is whether exterior lighting should continue to create stand-alone beacons or be ‘curated’ as part of a larger master plan. A recently arrived resident offers her perspective

By Leah Xandora Read More

From the Storm LEDs Emerge

From the Storm LEDs Emerge

An epic flood, damaged infrastructure and a new lighting system. The story of the Brooklyn Battery Tunnel

By Paul Tarricone Read More

Higher Art

Higher Art

The University of Iowa’s replacement for a flood-damaged building contains seven vertical cutouts that create light-filled interior pockets

By Samantha Schwirck Read More

Local Pride

Local Pride

Six bridges lit just in the nick of time helped Houston make a statement

By Katie Nale Read More

We're Surrounded

We’re Surrounded

Visitors to the National Museum of the American Indian are overwhelmed by a panoramic display of illuminated objects—a metaphor for the Native American’s influence on our culture

By Paul Tarricone Read More

The Secret Recipe for Restaurant Lighting

The Secret Recipe for Restaurant Lighting

A pinch of this and a dash of that can create the ideal ambience. After a survey of more than 50 Manhattan eateries, the author shares his formula

By Brett Andersen Read More