Alexander R. Clark | Landscape Portfolio BLA Landscape Architecture Minor Sustainable Environments
I started my love for plants and design at a very early age. While growing up in Santa Barbara I was provided with the opportunities to travel the world and see the beauty that was all around me. There was also a troubled side to my wonder. As I traveled I noticed a need. A need for clean, sustainable living that didn't just stop in one town, or one state, it was worldwide. After my trip to Alexandria, South Africa volunteering at an AIDS orphanage I realized that the most beautiful things in this world are the ones that last. Canon Rebel XTI| Lense Varies
This bench design began after reading a magazine in which an artist combined plant material with a fallen tree that served as a bench. The way the two were put together made them seem as if they were made by nature. I strove to design my own, more practical and applicable, version. This is what I came up with.
SVO Tractors
SVO Tractors
Sustainable Animals
Sustainable Animals
Sustainable Organic Crops
By implementing livestock husbandry practices that protect animals' health and wellbeing and by raising livestock on pasture, this farm allows animals to move freely, engage in instinctive behaviors, consume a natural diet, and avoid the stress and illness associated with confinement. Sustainable Organic Crops
Straight vegetable oil tractors do require converting from their dieasel engines but with three tractors serving three different purposes SVO Tractors use around 3.2 units of fuel/ unit of fossil fuel as opposed to traddtional fuels .083 units Greenhouses
Greenhouses
Certified Greenhouse growing uses less water per acre than field grown vegetables. Growing in a controlled environment with computerized irrigation and climate control systems minimize water use while still ensuring optimum growing conditions allowing for out of season growing year round. EcoMachine
This sustainable farm will produce crops and without relying on toxic chemical pesticides, synthetic fertilizers, genetically modified seeds, practices that degrade soil, water, or other natural resources
Eco-Machine
Aquaponic System
Methane-Digestor
Solar Panels
Designed by John Todd the eco-machine will filter the restaurant waste and brown water, on average 88,000 gallons/day used for both irrigation and aquaponics.
Methane-Digestor This device located under the animal storage building turns animal manure and compost not used in the fields the produce two types of bacteric, acidic and methitic, which then in turn produce methane gas with will be used for cooking in the restaurant. This digestor will remove 351,120 lbs of CO2/day from the air. SIDE NOTE: An average person uses 7,619 lbs of CO2/day just by breathing!
Aquaponic System This system uses up to 90% less water than conventional agriculture. With no seepage, no weeds, and very little evaporation. The only inputs are fish food, and electricity powered by solar panels for air and water pumps. This also allows the production of up to 6 fish a week per tank. Solar Panels With a total of 40,000 Square feet of solar panels a massive 4,320,000000 btu/year with be produced at 50% effeciency. Side Note: A single light bulb uses 57,254 btu/week allowing for 75,453 weeks of power for one bulb which translates to 1,101 lights bulbs lit for ONE YEAR!!!!
This infographic represents the combined technologies used in Greg's Place at Alexich farms, my senior capstone project. Using these eight technologies and techniques I was able to create a farm and restaurant that emmitted the least toxins into the environment when compared to any other exiting farm and restaurant in the world
The plant palette for this design was decided by the menu and then organized by companion planting. Making the menu was the first and most crucial step to my process. From the food I was able to figure out how much land I would need in order to be perfectly efficient.
Appetizers: Braised Baby Artichoke Hearts & Brussell Sprouts with Pancetta: Steamed Asparagus: Breaded Eggplant: Quiche
Soups & Salads: -Vegetable Stew: -Aritchoke heart salad with Fresh herb vinaigrette: -Ceasar Salad:
Main
Single Serving Size: -2 artichoke hearts quartered , 6 Brussell Sprouts halved, 2 tsp pancetta, b&ol -12 pieces of asparagus, butter & olive oil, 1 tsp ginger, 1 tsp shallots] - 3-1/2” slices of egg plant, panko bread crumbs, olive oil - 6 eggs, 1/2 cup cream, 1/3 cup parmesan, 2 tsp shallots, 1/4 tsp salt, 1/4 tsp pepper, optional 1/4 cup of wild hog, 1/4 cup broccoli, 1/4 cup Spinach, 1/4okra
Single Serving Size:
Spring Food Requirement [Recipe] & Spacing
-2 artichoke hearts = 2@2 sq.ft., 6 Brussell Sprouts= 1@ 1.5 sq. ft,
-12 pieces of asparagus= 1@1 sq. ft., butter & olive oil, 1 tsp ginger= 1/2 sq. ft., 1 tsp shallots= 1/2 sq. ft. - 3-1/2” slices of egg plant= 4@2 sq. ft., panko bread crumbs, olive oil - 6 eggs, 1/2 cup cream, 1/3 cup parmesan, 2 tsp shallots = 1/2 sq. ft. , 1/4 tsp salt, 1/4 tsp pepper,optional 1/4 cup of wild hog, 1/4 cup broccoli = 1 1/2 sq. ft. , 1/4 cup Spinach = 1 sq. ft. , 1/4okra = 1 sq. ft.
Single Serving Land Req:
Total 5.5 sq. ft. 2 sq. ft.
Total Evening Qty @ 200 Seating/Day: 200 x 5.5 sq.ft. = 1,100 sq.ft. 200 x 2 sq. ft. = 400 sq. ft.
8 sq. ft.
200 x 8 sq. ft. = 1,600 sq. ft.
4 sq. ft.
200 x 4 sq. ft. = 800 sq. ft.
Total
Total Evening Qty @ 200 Seating/Day:
Season Total 90 Working Days: 90 x 1,100 sq.ft. =
90 x 400 sq. ft. = 90 x = 1,600 sq. ft. = 90 x 800 sq. ft. =
Season Total 90 Working Days:
Total Sq. Ft. Land Need: 99,000 Sq. Ft. 36,000 Sq. Ft. 144,000 Sq. Ft. 72,000 Sq. Ft.
Total Sq. Ft. Land Need:
-1 TBL b or ol, 1 cups okra, 1/2 cup diced celery, 1/4 onion diced, 1 tomato, 1/4 cup potatos, 1/4 cup carrots, -1 TBL b or ol, 1 cups okra = 1 sq. ft. , 1/2 cup diced celery = 1/2 sq. ft. , 1/4 onion diced = 1/2 sq. ft. , 1 tomato = 2 1/2 sq. ft. , 1/4 cup potatos = 1 Sq. Ft. , 1/4 cup carrots = 1/2 sq. ft., 1/4 cup grains = 1 sq. ft. , 1 cup water, 1 tsp brown sugar, 1/8 paprika = 1/2 Sq. Ft. , optional 1/4 cup protein, optional 1/8 cup hot pepper 1/4 cup grains, 1 cup water, 1 tsp brown sugar, 1/8 paprika, optional 1/4 cup protein, optional 1/8 cup hot pepper
6.5 sq. ft.
200 x 6.5 sq. ft. = 1,300 sq. ft.
90 x 1,300 sq. ft. =
117,000 Sq. Ft.
-1/8 garlic clove, 1 pinch of salt, 1 pinch of pepper, 1/16 cup lemon juice, 1/8 tsp shallot, 1/16 mustard seed, 1/8 -1/8 garlic clove = 1/2 sq. ft. , 1 pinch of salt, 1 pinch of pepper, 1/16 cup lemon juice, 1/8 tsp shallot = 1/2 sq. ft. , 1/16 mustard seed = 1/2 sq. ft. , 1/8 cup olive oil, cup olive oil, 1/16] cup minced basil, 1/16 cup minced parsley, 1/16 cup minced chives, 1/16 cup dill, 1 cup mixed 1/16 cup minced basil = 1/2 sq. ft. , 1/16 cup minced parsley =1/2 sq. ft. , 1/16 cup minced chives = 1/2 sq. ft. , 1/16 cup dill = 1/2 sq. ft. , 1 cup mixed lettuce = 1/2 sq. ft. , 2 artichoke hearts = 2@2 sq. ft. lettuce, 2 artichoke hearts -2/3 garlic cloves, 1/2 egg, 1/3 tsp worcestershire sauce, 1 anchovie mashed, 1 tsp salt, 1 tsp pepper, 1/6 cup olive oil, 2/3 head romaine lettuce, 1/16 cup parmesan, optional 1/16 cup croutons, optional 6 oz protein
Single Serving Size:
-Artichoke Heart, Pine Nuts and Free Range Organic Lemon Garlic Chicken: -1/2 chicken marinated in 4 lemons, 1/8 cup thyme, 1 artichoke heart, 3 oz pine nuts, b & ol, 1 tsp salt, 1 tsp pepper, 1/2 cup grains, 1/8 cup]okra, 1/8 cup spinach, 1/8 cup carrots -Fava Beans with Sausage & Pasta:
Single Serving Land Req:
-1/2 cup fava beans seasoned with 1/4 cup onions, 1/2 TBL parsley, 1/2 cup stock, 1 tsp pepper, 1 tsp salt, b & ol, 1/4 cup sausgae, 1 & 1/2 cups of pasta, sauced with 1/2 cup pureed onion, 1/2 cup pureed radish, 1 cup water
6 sq. ft.
200 x 6 sq. ft. = 1,200 sq. ft.
90 x 1,200 sq. ft. =
108,000 Sq. Ft.
-2/3 garlic cloves = 1/2 sq. ft. , 1/2 egg, 1/3 tsp worcestershire sauce, 1 anchovie mashed, 1 tsp salt, 1 tsp pepper, 1/6 cup olive oil, 2/3 head romaine lettuce = 1/2 sq. ft. , 1/16 cup parmesan, optional 1/16 cup croutons, optional 6 oz protein] = 1 sq. ft.
1 sq. ft.
200 x 1 sq. ft. = 200 sq. ft.
90 x 200 sq. ft. =
18,000 Sq. Ft.
Total
-1/2 chicken marinated in 4 lemons, 1/8 cup thyme = 1/2 sq. ft. , 1 artichoke heart = 2 sq. ft. , 3 oz pine nuts, b & ol, 1 tsp salt, 1 tsp pepper, 1/2 cup grains = 1/2 sq. ft. , 1/8 cup okra 1 sq. ft. , 1/8 cup spinach = 1 sq. ft. , 1/8 cup carrots = 1/2 sq. ft.
Total Evening Qty @ 200 Seating/Day:
Season Total 90 Working Days:
5.5 sq. ft.
200 x 5.5 sq. ft. = 1,100 sq. ft.
90 x 1,100 sq. ft. =
99,000 Sq. Ft.
-1/2 cup fava beans = 1 sq. ft. seasoned with 1/4 cup onions 1/2 sq. ft. , 1/2 TBL parsley = 1/2 sq. ft. , 1/2 cup stock, 1 tsp pepper, 1 tsp salt, b & ol, 1/4 cup sausgae, 1 & 1/2 cups of pasta = 4 sq. ft. , sauced with 1/2 cup pureed onion = 1 sq. ft. , 1/2 cup pureed radish = 1/2 sq. ft. , 1 cup water
7 sq. ft.
200 x 7 sq. ft. = 1,400 sq. ft.
90 x 1,400 sq. ft. =
126,000 Sq. Ft.
Single Serving Land Req:
Total Sq. Ft. Land Need:
-Pesto chicken & artichoke hearts Calzone:
-2 & 1/2 cup water, 1/2 tsp dry yeast, 5 cups bread flour, 1 TBL salt, 1/4 chicken, 2 artichoke hearts, 1/2 -[2 & 1/2 cup water, 1/2 tsp dry yeast, 5 cups bread flour 10 sq. ft. , 1 TBL salt, 1/4 chicken, 2 artichoke hearts = 2@2 sq. ft. , 1/2 cup cheese, 1/4 cup diced cup cheese, 1/4 cup diced onions, 2 cups basil, 1/2 cup parmesan, 2 cloves garlic, b & ol, 1 tsp salt, 1 tsp pepper onions = 1/2 sq. ft. , 2 cups basil = 1/2 sq. ft. , 1/2 cup parmesan, 2 cloves garlic = 1/2 sq. ft. , b & ol, 1 tsp salt, 1 tsp pepper
19 sq. ft.
200 x 19 sq. ft. = 3,800 sq. ft.
90 x 3,800 sq. ft. =
342,000 Sq. Ft.
-Spinach and Cheese Ravioli:
-3/4 cups flour, 1/16 tsp salt, 2 eggs, 1/4 cup spinach, 1/3 cup cheese, 2 TBl olive oil,1/2 cups onions, 1/3 -3/4 cups flour= 1 1/2 sq. ft. , 1/16 tsp salt, 2 eggs, 1/4 cup spinach = 1 sq. ft. , 1/3 cup cheese, 2 TBl olive oil, 1/2 cups onions = 1/2 sq. ft. , 1/3 cup purreed grains = 1/2 sq. ft. , 3 cup stock, 1 cup dry wine, 1 TBL tarragon, 1 TBL lemon, 1 tsp salt, 1 tsp pepper cup purreed grains, 3 cup stock, 1 cup dry wine, 1 TBL tarragon, 1 TBL lemon, 1 tsp salt, 1tsp pepper
3.5 sq. ft.
200 x 3.5 sq. ft. = 700 sq. ft.
90 x 700 sq. ft. =
63,000 Sq. Ft.
5.5 sq. ft.
200 x 5.5 sq. ft. = 1,100 sq. ft.
-Pad Thai: -Sushi of Chef’s choice:
Specialties -Guava Fruit&Vege Smoothie: -Fresh Seasonal Veggies & Dipping Sauce (Ask Server)
Dessert -Rhubarb and Strawberry Hand Pie: -House Made Ice Cream -Chocolate Granache Bites -Fruit and Chocolate Plate
-4 0z protein, 4 Oz rice stick noodle, 1 tsp cornstarch, 1 tsp toasted sesame oil, 1 TBL Thai fish sauce (Nam pla), 1 TBL soy sauce, 1/8 cup lemon, 1 TBL sugar, 2 TBL Peanut oil, 1 egg, 1/4 cup scallions, 1 clove garlic, 1 chile, 1/4 cup bean sprouts, 1/4 roasted peanuts, 1/8 cup basil, 1/8 cup cilantro, 1/2 tsp red pepper flakes, 1/2 lime
-1/4 cup rice wine vinegar, 1/2 TBL sugar, 1/4 tsp salt, 2 yaki nori sheets, 1/4 TBL wasabi, 2 oz fish, 1/4 cucumber peeled, 1/4 avocado, 1/2 scallion, 1/2 TBL toasted sesame seeds, 1/8 cup cilantro sprigs
Single Serving Size:
-4 0z protein, 4 Oz rice stick noodle = 1 sq. ft. , 1 tsp cornstarch = 1 sq. ft. , 1 tsp toasted sesame oil, 1 TBL Thai fish sauce (Nam pla), 1 TBL soy sauce, 1/8 cup lemon, 1 TBL sugar, 2 TBL Peanut oil, 1 egg, 1/4 cup scallions = 1/2 sq. ft. , 1 clove garlic = 1/2 sq. ft. , 1 chile = 1 sq. ft. , 1/4 cup bean sprouts = 1/2 sq. ft. , 1/4 roasted peanuts, 1/8 cup basil = 1/2 sq. ft. , 1/8 cup cilantro = 1/2 sq. ft. , 1/2 tsp red pepper flakes, 1/2 lime
-[1/4 cup rice wine vinegar = 1/2 sq. ft. , 1/2 TBL sugar, 1/4 tsp salt, 2 yaki nori sheets, 1/4 TBL wasabi, 2 oz fish, 1/4 cucumber peeled = 3 sq. ft. , 1/4 avocado, 1/2 scallion = 1/2 sq. ft. , 1/2 TBL toasted sesame seeds, 1/8 cup cilantro sprigs = 1/2 sq. ft.
Single Serving Land Req:
-1/2 cup coconut milk, 1/2 cup ice cubes, 1/2 cup Guava, 1/2 cup blueberries, 1/2 cup strawberries, 1/2 cup apricot, 1/4 cup beets, 1/4 cup carrots
-1/2 cup coconut milk, 1/2 cup ice cubes, 1/2 cup Guava, 1/2 cup blueberries = 2 sq. ft., 1/2 cup strawberries = 1 1/2 sq. ft., 1/2 cup apricot, 1/4 cup beets = 1/2 sq. ft. , 1/4 cup carrots = 1/2 sq. ft.
-1/4 cup carrot, 1/4 cup celery, 1/4 green beans, 1/4 cup pickled carrots, 1/4 cup pickled onions, 1/4 cup pickled cauliflower
-1/4 cup carrot = 1/2 sq. ft. , 1/4 cup celery = 1/2 sq. ft. , 1/4 green beans = 1/2 sq. ft. , 1/4 cup pickled carrots = 1/2 sq. ft. , 1/4 cup pickled onions = 1/2 sq. ft. , 1/4 cup pickled cauliflower = 1 1/2 sq. ft.
Single Serving Size:
Single Serving Land Req:
4.5 sq. ft.
Total 4.5 sq. ft. 4 sq. ft.
Total
200 x 4.5 sq. ft. = 900 sq. ft.
Total Evening Qty @ 200 Seating/Day: 200 x 4.5 sq. ft. = 900 sq. ft.
90 x 1,100 sq. ft. =
90 x 900 sq. ft. =
Season Total 90 Working Days: 90 x 900 sq. ft. =
200 x 4 sq. ft. = 800 sq. ft.
90 x 800 sq. ft. =
Total Evening Qty @ 200 Seating/Day:
Season Total 90 Working Days:
99,000 Sq. Ft.
81,000 Sq. Ft.
Total Sq. Ft. Land Need: 81,000 Sq. Ft. 72,000 Sq. Ft.
Total Sq. Ft. Land Need:
-1/6 lbs rhubarb, 1/6 lbs strawberries, 1/3 cup sugar, 1/12 cup cornstarch, 1/3 tsp orange zest, 1/2 TBL -1/6 lbs rhubarb = 2 sq. ft. , 1/6 lbs strawberries = 3 sq. ft. , 1/3 cup sugar, 1/12 cup cornstarch = 1/2 sq. ft. , 1/3 tsp orange zest, 1/2 TBL butter, 1/2 tsp sugar, butter, 1/2 tsp sugar, 1/2 cup flour, 1/2 tsp salt, 1/4 cup vegetable shortening, 1 TBL butter, 2 TBL ice water, 1/2 cup flour = 1 sq. ft. , 1/2 tsp salt, 1/4 cup vegetable shortening, 1 TBL butter, 2 TBL ice water, 1 tsp more water 1 tsp more water
6.5 sq. ft.
200 x 6.5 sq. ft. = 1,300 sq. ft.
90 x 1,300 sq. ft. =
117,000 Sq. Ft.
-3/4 cup whole milk, 1/3 cup sugar, 1/16 tsp salt, 1 egg yolk, 1 cup heavy cream, (optional 1/2 tsp vanilla, 1/2 tsp seasonal fruit juice concentrate)
0 sq. ft.
200 x 0 sq. ft. = 0 sq. ft.
90 x 0 sq. ft. =
0 Sq. Ft.
0 sq. ft.
200 x 0 sq. ft. = 0 sq. ft.
90 x 0 sq. ft. =
0 Sq. Ft.
0 sq. ft.
200 x 0 sq. ft. = 0 sq. ft.
90 x 0 sq. ft. =
0 Sq. Ft.
-1/8 lbs milk chocolate, 1 oz bittersweet chocolate, 1 TBL unsalted butter, 1/4 tsp liqueur of season, 1/8 cup sour cream -1/8 lbs milk chocolate, 1/12 cup fruit in season, 1/12 cup of nut of choice
-3/4 cup whole milk, 1/3 cup sugar, 1/16 tsp salt, 1 egg yolk, 1 cup heavy cream, (optional 1/2 tsp vanilla, 1/2 tsp seasonal fruit juice concentrate) -1/8 lbs milk chocolate, 1 oz bittersweet chocolate, 1 TBL unsalted butter, 1/4 tsp liqueur of season, 1/8 cup sour cream -1/8 lbs milk chocolate, 1/12 cup fruit in season, 1/12 cup of nut of choice
Spring Season Total Sq. Ft. Land Requirements:
1,674,000 Sq. Ft. = 38.4 Acres
How My Menu Works
I choose to start my project with an idea. The idea that one design can combine all the sustainable technologies of the time to create a farm and restaurant that work in perfect unison This Spring Menu was choosen from food only available during this season and able to be grown on site. Once a sufficient menu was made and reciepes created, the next step was to use this menu to size my site. By creating a menu with reciepes I was able to figure out exactly how many pieces of fruits, vegetables, grains, etc. that my menu would need. From these numbers, and the knowledge of each particular piece's size and spacing requirements. With this information I translated the number of estimated customers per day, approximately 200 times seven days in a week, ninety days in season, I discovered that my farm required a field size of roughly 38.7 acres.
Water Rill
Concrete Reinforcement Planter Box Wooden Boardwalk
Wooden Treated Pole to keep Pier’s movement vertical
Water Desalination Unit
Piers Plastic Cell Floatation Material
Sun Reflecting Lights
Boardwalk Detail Not To Scale
Day Time Perspective: Floating Boardwalk Google SketchUp/Photoshop
Night Time Perspective: Floating Boardwalk Google SketchUp/Photoshop
Look-Out Perspective: Sustainable Bench Hand Drawn|Google Sketch Up| Photoshop
Bench Design: Hand Drawn Construction Documents then converted into AutoCAD for Final Pages
This Bench Design started as a lighting project for a Architecture|Landscape course. It works as a low lighting element, A bench, as well as a bike rack