FOUR GUYS VEGGIE BURGERS AND CARROT STICKS
These FOUR GUYS are SERIOUS about food. FOUR GUYS are focusing on developing logistical, infrastructural, technological, and programmatic system of HEALTHY and AFFORDABLE foods at the local scale. No more mystery meat patties and engine oil fries—folks deserve organic veggie burgers, locally produced tri-color carrot sticks and more! The global pandemic has exacerbated the “health gap” between those who can afford to access healthy foods, and those who cannot. With limited mobility that came with the lockdowns, those who did not live near healthy food sources (from grocers, farmer’s markets, and restaurants), were further isolated in the food deserts. These FOUR GUYS aim to develop strategies and programs that would allow the nearby communities to have easier access to more locally produced, healthier foods, both raw and prepared.
FAROUK KWANING
ASHER MCGLOTHLIN
NIKOLAS BENTEL
SONNY HAN
Farouk possesses a diverse foundation in fine art, through product design to architecture. After his B.Sc in Architecture degree, he worked for 3 years on a wide range of projects from residential, commercial, office through to hospitality where he gained experience working with many building consultants. His degree from the Royal College of Art, London focused on responsive art and architecture in the tropics.
Asher McGlothlin is a dual M. Arch and M.S. RED student from Grundy, Virginia. He graduated from the University of Virginia in May of 2015 with a Bachelor of Science in Architecture and minors in Urban Planning and Architectural History.
Nikolas Bentel graduated from the Brown University | Rhode Island School of Design Dual Degree program, where he received a BFA in Product Design at RISD and a BA in Modern Culture and Media Studies at Brown.
After graduating from UVA, Asher went on to work at VMDO Architects where he primarily worked on Bluestone Elementary School in Harrisonburg, Virginia, and Alice Fleet Elementary School in Arlington, Virginia, a certified net-zero energy building. Asher left VMDO in February of 2018 to thru hike the Appalachian Trail.
For the next 3 years Nik spent working on his own practice at the New Museum’s art and tech Incubator New Inc, where he was commissioned by brands to create exciting, strange, and engaging experiences using alternate forms of product design and advertising.
Sonny was born and raised in Incheon, South Korea, before he moved to Washington State in 2006. He earned a Bachelor of Arts in Architectural Design at the University of Washington, Seattle in 2019. Sonny has been working as a crew member at the GSAPP Maker Studio, and has assisted GSAPP Core I Studio as a studio mentor.
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FOUR GUYS TABLE OF CONTENTS VEGGIE BURGERS AND CARROT STICKS CHAPTER 1: Executive Summary 3-7 CHAPTER 2: Research Purpose and Program 8-11
These FOUR GUYS are SERIOUS about food.
CHAPTER 3: Transportation Systems and Key Drivers 12-16
FOUR GUYS are focusing on developing logistical, infrastructural, technological, and programmatic system of HEALTHY and AFFORDABLE foods at the local scale. No more mystery meat patties and engine oil fries—folks deserve organic veggie burgers, locally produced tri-color carrot sticks and more! The global pandemic has exacerbated the “health gap” between those who can afford to access healthy foods, and those who cannot. With limited mobility that came with the lockdowns, those who did not live near healthy food sources (from grocers, farmer’s markets, and restaurants), were further isolated in the food deserts. These FOUR GUYS aim to develop strategies and programs that would allow the nearby communities to have easier access to more locally produced, healthier foods, both raw and prepared.
CHAPTER 4: Water Systems and Key Drivers 17-23 CHAPTER 5: Energy Systems and Key Drivers 24-26 FAROUK KWANING ASHER MCGLOTHLIN NIKOLAS BENTEL fak2123
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Asher McGlothlin is a dual M. Arch and Nikolas Bentel graduated from the Brown CHAPTER 6: Other Urban Systems and Key Drivers M.S. RED student from Grundy, Virginia. He University | Rhode Island School of graduated from the University of Virginia in Design Dual Degree program, where he 27-33 May of 2015 with a Bachelor of Science in received a BFA in Product Design at RISD and
Farouk possesses a diverse foundation in fine art, through product design to architecture. After his B.Sc in Architecture degree, he worked for 3 years on a wide range of projects from residential, commercial, office through to hospitality where he gained experience working with many building consultants. His degree from the Royal College of Art, London focused on responsive art and architecture in the tropics.
Architecture and minors in Urban Planning and Architectural History.
a BA in Modern Culture and Media Studies at Brown.
in Harrisonburg, Virginia, and Alice Fleet Elementary School in Arlington, Virginia, a certified net-zero energy building. Asher left VMDO in February of 2018 to thru hike the Appalachian Trail.
For the next 3 years Nik spent working on his own practice at the New Museum’s art and tech Incubator New Inc, where he was commissioned by brands to create exciting, strange, and engaging experiences using alternate forms of product design and advertising.
CHAPTER 7: SiteAfterFramework Systems graduating from UVA,and Asher went on to work at VMDO Architects where he primarily 34-55 worked on Bluestone Elementary School CHAPTER 8: Building Integrated Systems 56-68 CHAPTER 9: Next Steps 69-70
SONNY HAN sh3961
Sonny was born and raised in Incheon, South Korea, before he moved to Washington State in 2006. He earned a Bachelor of Arts in Architectural Design at the University of Washington, Seattle in 2019. Sonny has been working as a crew member at the GSAPP Maker Studio, and has assisted GSAPP Core I Studio as a studio mentor.
FOUR GUYS
CHAPTER ONE: Executive Summary VEGGIE BURGERS AND CARROT STICKS
FOUR GUYS EXECUTIVE SUMARY VEGGIE BURGERS AND CARROT STICKS
THE CURRENT OFare MEAT, PLANTS AND CLIMATE These FOURSTATE GUYS
FOUR GUYS PLANT BASED BURGER PATTY CAMPUS
SERIOUS about food.
Plant-based food a rapidly growing sector of our economy, with approximately FOUR GUYS areindustry focusingison developing logistical, 29% growth overtechnological, the last two years. Considering the alarming concerns for the environinfrastructural, and programmatic ment, health, and ethics regarding intensive animal farming, this growth is headed towards system of HEALTHY and AFFORDABLE foods the rightlocal direction—though will argue, the growth is not fast enough, and there is a at the scale. No moremany mystery meat patties long to go. Meat industry is one organic of the largest and way engine oil fries—folks deserve veggiecontributors of climate change, with its exorbitant amountproduced of greenhouse gas emissions, energy use, land use, and water use. burgers, locally tri-color carrot sticks and On the other hand, plant-based diet is substantially friendlier for the environment, is largely more! beneficial for both health and the economy, with studies suggesting that if all animal-based food were replaced with plant-based food products, we could feed up to 350 milThe products global pandemic has exacerbated the “health lion more people. Thiswho means plant-based gap” between those canthat afford to accessdiet could significantly increase food secuFAROUK KWANING rity and decrease thethose mealwho gap cannot. in the city’s districts, whose median meal gap healthy foods, and Withcommunity limited fak2123 sits at around 4 million mobility that came withmeals. the lockdowns, those Farouk possesses a diverse foundation in fine who did not live near healthy food sources (from art, through product design to architecture. grocers, farmer’s markets, and restaurants), were After his B.Sc in Architecture degree, he further isolated in the food deserts. worked for 3 years on a wide range of projects
These FOUR GUYS aim to develop strategies and programs that would allow the nearby communities to have easier access to more locally produced, healthier foods, both raw and prepared.
from residential, commercial, office through to hospitality where he gained experience working with many building consultants. His degree from the Royal College of Art, London focused on responsive art and architecture in the tropics.
The FOUR GUYS ® PLANT BASED BURGER PATTY CAMPUS proposes a larger goal of transforming the entire neighborhood of Greenpoint to a district whose industry will heavily focus on technology-based, plant-based food district—something akin to the Meatpacking District of the olden days, except we are replacing that beef with good old soy and peas (and other plants that our researchers at the research center will come up with!) There are already several urban farms in the area, including Gotham Greens—we are simply connecting the dots here. Towards that goal, the actual campus will serve as a prototype or a “scale model” of the larger development that focuses on the development, harvesting, production, and distribution of plant based meat patties. The campus will establish a large scale vertical farm that produces the raw ingredients required for the productionBENTEL of the patties, which will then be processed SONNY HAN on site, and ASHER MCGLOTHLIN NIKOLAS distributed across the city. The research center will continuously develop new formulas to detersh3961 cam2391 nb2461 mine the plants that would be harvested in the farm, alongside the education center, which will Sonny was born and raised in Incheon, Asher McGlothlin is a dual M. Arch and Nikolas Bentel graduated from the Brown educate the general public about the benefits of plant based diet. PV panels and tidal energy South Korea, before he moved to Washington M.S. RED student from Grundy, Virginia. He University | Rhode Island School of turbinesof will provide renewable energy forprogram, the campus, waste generated from State in 2006. He earned a Bachelor of Arts graduated from the University Virginia in Design Dual Degree where he while the organic in Architectural Design at the University May of 2015 with a Bachelor of Science in received a BFA in Product Design at RISD and the campus itself as well as the neighborhood will be used as fuel for anaerobic digestion. The of Washington, Seattle in 2019. Sonny has been Architecture and minors in Urban Planning and a BA in Modern Culture and Media Studies at produce well as workinglocal as a crew memberas at the GSAPP Architectural History.campus marketplace will host Brown.local farmers, so that you can grab some Maker Studio, and has assisted a FOUR GUYS burger—fresh off the farm—and walk through the foraging forest and sit byGSAPP the Core I Studio as a studio mentor. After graduating fromBushwick UVA, Asher went on to For the next 3 years Nik spent working on his Inlet to chow down. work at VMDO Architects where he primarily worked on Bluestone Elementary School in Harrisonburg, Virginia, and Alice Fleet Elementary School in Arlington, Virginia, a certified net-zero energy building. Asher left VMDO in February of 2018 to thru hike the Appalachian Trail.
own practice at the New Museum’s art and tech Incubator New Inc, where he was commissioned by brands to create exciting, strange, and engaging experiences using alternate forms of product design and advertising.
o!
PER ONE QUARTER LB PATTY: 1900 - 2013
8.4
+ AVG. TEMP: +3.4 °F (0.3 °F PER DECADE) + SEA LEVEL: +1.1’ (1.2” PER DECADE) + ANNUAL PRECIPITATION: +8” (0.8” PER DECADE)
PLANT BASED BURGER vs BEEF BURGER COMPARISON
21
NY CLIMATE TRENDS
WA TE R (L US ) E
INCREASED: + DROUGHTS + EXTREME PRECIPITATION EVENTS + SOIL EROSION DECREASED: + SURFACE & GROUND WATER QUALITY + SOIL HEALTH + CROP YIELD
GREEN HOUSE GAS EMISSIONS (KG CO2 EQ.)
ENERGY USE (MJ)
CLIMATE TRENDS
oh n
LAND USE (M^2)
11.4
CONTRIBUTION TO GHG EMISSIONS BY INDUSTRY
ELECTRICITY / HEAT 30%
OTHER FUEL COMBUSTION 8.5%
ATV: URBAN SYSTEMS INTEGRATION
TRANSPORT 15%
MANUFACTURING / CONSTRUCTION 15%
3.8
MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
1.1 0.4
0.3
TEAM B F A
Y
Y
Y TT TT PA PA D SE
SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
B
B
Y
Y TT TT PA PA D SE A
T
N
EE
A
F
A
B
Y
Y TT TT PA PA D SE
T
N
EE
PL
B
A
F
B
Y TT TT PA PA D SE A
T
N
EE
PL
B
A
F
T
N
EE
PL
B
A
LIVESTOCK 15.5%
3.7
PL
OTHER 18%
6.1
R
URBAN FARM DISTRICT
GREEN FARMS EAGLE STREET ROOFTOP FARM
FOUR GUYS PLANT-BASED BURGER PATTY CAMPUS SCALE MODEL OF AN URBAN FARM DISTRICT SPECIALIZING IN PLANT-BASED FOOD GROWTH, PRODUCTION, DISTRIBUTION, RESEARCH, AND OUTREACH.
FOUR GUYS PLANT-BASED BURGER PATTY CAMPUS
GOTHAM GREENS
EAGLE STREET ROOFTOP FARM INTERNATIONALLY ACCLAIMED GREEN ROOF AND COMMERCIALLY OPERATED VEGETABLE FARM ATOP A 3-STORY WAREHOUSE GREEN FARMS INVOLVED IN THE URBAN CROP PRODUCTION INDUSTRY
CONCORD FARM SALES
GOTHAM GREENS WORLDWISE PIONEER IN THE FIELD OF URBAN AGRICULTURE
M
AN
CONCORD FARM SALES ONE OF THE LARGEST GROWERS AND IMPORTERS OF GOURMET MUSHROOMS
E GR
EN
T
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B R U
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ST
DI
T
C RI
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TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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FOUR GUYS
CHAPTER TWO: Park and Building Purpose and Program VEGGIE BURGERS AND CARROT STICKS
MASSING DIAGRAM
PROCESSING PLANT PLANT-BASED RECIPE RESEARCH CENTER
INDOOR FARM EXT. 02
ANAEROBIC DIGESTOR
INDOOR FARM EXT. 01
MARKETPLACE
TEACHING KITCHEN
PLANT-BASED FOOD MUSEUM ATV: URBAN SYSTEMS INTEGRATION
FORAGING PARK
MENTORS
PATTY HILL
EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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LOCAL PATTY DISTRIBUTION VIA CARGO BIKE
PROCESSING PLANT
WASTE USED FOR ENERGY
PLANT-BASED RECIPE RESEARCH CENTER
MASSING DIAGRAM
FARMING CROP SELECTION BASED ON RESEARCH
INDOOR FARM EXT. 02
ANAEROBIC DIGESTOR
INDOOR FARM EXT. 01
MARKETPLACE PUBLIC OUTREACH + MARKET RESEARCH
TEACHING KITCHEN
PATTIES SERVED ON SITE @ MARKETPLACE
FORAGING PROGRAM @ THE PARK
PLANT-BASED FOOD MUSEUM ATV: URBAN SYSTEMS INTEGRATION
FORAGING PARK
PATTY HILL
SOME PATTIES ARE SHIPPED OUT TO THE DISTRIBUTION CENTERS VIA THE BARGE
MENTORS
PLANTS HARVESTED & BROUGHT TO PROCESSING PLANT FOR PATTY PRODUCTION + PACKAGING
EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
NEW RECIPE DEVELOPMENT FROM FORAGING
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PLANT BASED FOOD RESEARCH LAB
PARK ............................................ 945,000 sqft EDUCATION / MUSEUM .... 150,000 sqft RETAIL ..... 226,000 sqft MANUFACTURING + OFFICE ..... 919,000 sqft
80,000 sqft
TEACHING KITCHENS / MUSEUM 70,000 sqft
INDOOR FARMING (1F) 45,000 sqft
FORAGING PARK
ANAEROBIC DIGESTOR PLANT (GROUND FLOOR)
945,000 sqft
LAND USE ORGANIZATION
PROGRAM AREA
45,000 sqft
ATV: URBAN SYSTEMS INTEGRATION
PROCESSING PLANT (1F) 110,000 sqft
MARKETPLACE (GROUND FLOOR) 113,000 sqft
MENTORS INDOOR FARMING (1F)
EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
89,000 sqft
MARKETPLACE (GROUND FLOOR) 113,000 sqft
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
INDOOR FARMING
126,000 sqft ( X 5F) = 630,000 sqft
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FOUR GUYS
CHAPTER THREE: Transportation Systems and Key Drivers VEGGIE BURGERS AND CARROT STICKS
15-MINUTE DISTANCES
Created by Maxim Kulikov from the Noun Project
Created by Ava Mba from the Noun Project
Created by Mooms from the Noun Project
START (SITE)
START (SITE)
START (SITE)
ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
0’
500’
1000’
2000’
4000’
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FOUR GUYS
CHAPTER FOUR: Water Systems and Key Drivers VEGGIE BURGERS AND CARROT STICKS
47” Average NYC Rainfall 17,500,000 = Gallons of rainfall that can be collected
8,000,00 0G
ALLON S
PUBLIC SUPPLY In case of Drought, Public
Supply can suppliment 100% of Water Needs
CSO CAPTURE NC-006 68 Million Gallons/Year
NS LO L GA 0 ,00 0 0 ,0 34
00 ,0 0 00 7,
NS O LL GA
12.5 Acres
.3 gallons per square foot, recycled every day 163,350 gallons per day/59,622,750 gallons per year
FORAGING PARK 13.7 Acres 1377 gallons per day, 502,605 gallons per year
PROCESSING PLANT 2 Acres 75 gallons per 1000 sq feet 4791.6 gallons per day, 1,748,934 gallons per year
GREY WATER
1240635 gallons per year Lost to Foraging Park 3,200,000 Lost due to Evaporation 3,200,000 Lost due to Contamination
56, 68 5,0 77
RESEARCH LAB 1.42 Acres 55 gallons per 1000 sq feet 3399 gallons per day, 1,240,635 gallons per year
S ON L AL G
15 ,0 00 ,
CSO CAPTURE NC-004
HYDROPONIC BUILDINGS
EDUCATION .75 Acres 55 gallons per 1000 sq feet 1790 gallons per day, 653350 gallons per year
13 Million Gallons/Year
G AL
NS LO
0 00
POTABLE WATER 64,249,230 GALLONS PER YEAR
.627 = Gallons of water per sq. ft. per inch of rain
64,249,230 GALLONS PER YEAR
RAINFALL RETENTION
FILTRATION
OVERALL WATER USAGE
WATER USAGE
WATER SOURCES
ATV: URBAN SYSTEMS INTEGRATION
ADMIN .55 Acres 55 gallons per 1000 sq feet 1317.69 gallons per day, 480956 gallons per year
MENTORS 15,000,000 Gallons Recycled
EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
FILTERED GREY WATER
CLARITER
41,685,077 Gallons Deposited back into CSO
AREATION BASIN
CLARITER
SOLID REMOVAL
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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B
A
PLANT GROWOUT ROOM
PLAN
AXONOMETRIC VIEW
A
B SECTION A-A
ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
SECTION B-B
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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0'
500' 1000'
2000'
4000'
8000'
N
FOUR GUYS
CHAPTER FIVE: Energy Systems and Key Drivers VEGGIE BURGERS AND CARROT STICKS
FOUR GUYS
CHAPTER SIX: Other Urban Systems and Key Drivers VEGGIE BURGERS AND CARROT STICKS
FOUR GUYS PATTIES OVERVIEW
14g SUNFLOWER OIL 28g SOY PROTEIN CONCENTRATE
Nutrition Facts Serving Size
4 oz (113g)
Amount Per Serving
12.4%
Calories
240 % Daily Value
24.8%
Total Fat 14g Saturated Fat 8g
18% 40%
Trans Fat 0g Cholesterol 0mg Sodium 370mg
2.0%
3g NATURAL FLAVORS, MINERALS
Total Carbohydrate 9g Dietary Fiber 3g
Protein 19g
20g SOY PROTEIN CONCENTRATE = 273 RAW SOYBEANS
3% 11% 1% 31%
Vitamin D 0mcg
0%
Calcium 170mg
15%
Iron 4.2mg
25%
Potassium 610mg
68g WATER
16%
Total Sugars <1g Added Sugars <1g
60.8%
0%
Thiamin
15% 2350%
Riboflavin
15%
Niacin
50%
Vitamin B6
20%
Folate
30%
Vitamin B12
130%
Phosphorus
15%
Zinc
50%
ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. ** Based on Nutrition Facts of the Impossible Burger (TM)
TEAM
~100 SOYBEANS PER 1 SOY PLANT = ~2.73 SOY PLANT PER PATTY
SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
~4.1 MILLION SOY PLANTS PER CROP ROTATION = 1.5 MILLION PATTIES PER ROTATION
= 15 MILLION FOUR GUYS PATTIES PER YEAR N
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FOUR GUYS
CHAPTER SEVEN: Site Framework and Systems VEGGIE BURGERS AND CARROT STICKS
HIGH TEMP. LOW TEMP.
90°F 80 70 60 50 40 30 20 10 0
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
100% 90 80 70 60 50 40 30 20 10 0
SITE CLIMATE
10” 9 8 7 6 RAIN (” ) 5 SNOW (” ) 4 HUMIDITY (%) 3 2 1 0
BUILDING DEPTH REDUCTION + INCREASED USE OF NATURAL LIGHT
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
16 HOURS 14 12 10 DAYLIGHT
8 6 4 2 0
WIND ROSE
URBAN HEAT EFFECT REDUCTION
+ FOREST GREENERY + ARTIFICIAL SHADING VIA SOLAR UMBRELLAS
0% FREQ
5% FREQ
SUN PATH
1.3 MPH
19 MPH
47+ MPH
ATV: URBAN SYSTEMS INTEGRATION
WATER LEVEL
MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM
FLOOD MITIGATION FLOODPLAIN - 2100 1% ANNUAL CHANCE
+ LANDSCAPE VARIATION + VERTICAL STRUCTURE SHIFT
HIGH TIDE - 2100 0.2% ANNUAL CHANCE HIGH EST.
LOW EST.
SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
MAJOR FLOOD EVENT 2100 HIGH TIDE EST. CURRENT HIGH TIDE
600 ft
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KEY FEATURES: EXISTING STRUCTURE
OFFSET FROM STREET FOR SMOOTHER TRANSITION FROM STREET TO BUILDING
ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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KEY FEATURES: WATER STORAGE
BUILDING HEIGHT INCREASE FOR PRODUCTION CAPACITY
GROUND FLOOR DEDICATED TO SITE WATER STORAGE + SERVICE ACCESS ACCESS FLOOR (1F) RAISED FOR FLOOD EVENT READINESS
ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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KEY FEATURES: CUTTING THE HILL
GREATER SURFACE AREA FOR NATURAL LIGHT OPPORTUNITIES
REDUCTION OF PRESENCE FROM STREET
ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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KEY FEATURES: PARK EXTENSION ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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FOUR GUYS BISTRO
PLAZA+W/C ACCESS ROCK CLIMBING WALL
KEY FEATURES: PARK HILL AMENITIES
VIEWING PLATFORM
ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
FOUR GUYS BURGER STAND
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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KEY FEATURES: PATTY HILL ACCESS
RIVERSIDE / BOARDWALK ACCESS
GRASS SLOPE SEATING
STREET ACCESS ATV: URBAN SYSTEMS INTEGRATION MENTORS EARL JACKSON MICHAEL KING VINCENT LEE MIKAYLA HOSKINS
TEAM SONNY HAN ASHER MCGLOTHLIN FAROUK KWANING NIK BENTEL
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CHAPTER EIGHT: GUYS Building Concept FOUR VEGGIE BURGERS AND CARROT STICKS
CHAPTER NINE: Next Steps FOUR GUYS VEGGIE BURGERS AND CARROT STICKS
FOUR GUYS NEXT STEPS VEGGIE BURGERS AND CARROT STICKS
LOOKING These FOUR GUYSINTO areNEW PLANTS SERIOUS about food.
LOOKING INTO AN EDUCATION PROGRAM Our goals exceed simply feeding the local community. We would also like to educate the public in the health and economic benefits of a plant based diet. Perhaps this could even be a hands on education program where the local community can assist in the growing of the soy plants.
Hydroponic systems are. Asonthe project continues to progress, we will do more research FOUR GUYS are focusing developing logistical, into good plant. technological, Perhaps rotational would be good or moving to a different kind of infrastructural, and crops programmatic plant to be in ourand hydroponic systemfoods would be more beneficial to conserving space. system of used HEALTHY AFFORDABLE These will be once we have had a few rotations of the seasons to at the details local scale. Nobetter moreunderstood mystery meat patties get good idea of what is working and what is not. anda engine oil fries—folks deserveefficiently organic veggie burgers, locally produced tri-color carrot sticks and more!
The global pandemic has exacerbated the “health gap” between those who can afford to access FAROUK KWANING healthy foods, and those who cannot. With limited fak2123 LOOKING INTO mobility that came with the lockdowns, thoseNEW SYSTEMS Farouk possesses a diverse foundation in fine who did not live near healthy food sources (from art, through product design to architecture. grocers, farmer’s markets, and restaurants), were his have B.Sc indecided Architecturetodegree, There are a variety of hydroponic systems that are used today.After We use ahe further isolated in the food deserts. worked for 3 years on a wide range of projects deep flow technique to conserve space, perhaps with a litte more researchcommercial, we can make a from residential, office through hospitality where he gained experience better judgement on what kind of hydroponic system will work tobest on our site. These FOUR GUYS aim to develop strategies and working with many building consultants. His degree from the Royal College of Art, London programs that would allow the nearby communities focused on responsive art and architecture in to have easier access to more locally produced, the tropics. healthier foods, both raw and prepared.
ASHER MCGLOTHLIN cam2391
NIKOLAS BENTEL
SONNY HAN
sh3961 GIVING BACK TO THE LOCAL COMMUNITY nb2461
Sonny was born and raised in Incheon, Asher McGlothlin is a dual M. Arch and Nikolas Bentel graduated from the Brown South Korea, before he moved to Washington M.S. RED student from Grundy, Virginia. He University | Rhode Island School of in 2006. Heclean earned water, a Bachelor of Arts graduated from the University of Virginia in Design Dual Degree program, where he Once our site is operational, we will have a better understanding ofState how much enin Architectural Design at the University of May of 2015 with a Bachelor of Science in received a BFA in Product Design at RISD and ergy and food, we will be aable produce on site. Our endatgoal is to have our site inbecome a net Washington, Seattle 2019. Sonny has been Architecture and minors in Urban Planning and BA into Modern Culture and Media Studies working as a crew member the GSAPP Architectural History.positive building which gives Brown. back to the community resources such as cleaned water, at sustainMaker Studio, and has assisted GSAPP Core I able energy and healthy food. Studio as a studio mentor. After graduating from UVA, Asher went on to For the next 3 years Nik spent working on his work at VMDO Architects where he primarily own practice at the New Museum’s art and worked on Bluestone Elementary School tech in Harrisonburg, Virginia, and Alice Fleet Incubator New Inc, where he was Elementary School in Arlington, Virginia, a commissioned by brands to create exciting, certified net-zero energy building. Asher left strange, and engaging experiences using VMDO in February of 2018 to thru hike the alternate forms of product design and Appalachian Trail. advertising.