AGRI
CULTURE RECONNECTING TWO INTERDEPENDET COMMUNITIES
HARPREET KAUR BASI UNDERGRADUATE ARCHITECTURAL THESIS NSAD 2016
AGRI[CULTURE] Embracing Local Food Production in an Urban Environment
By Harpreet Kaur Basi June 2016 San Diego, California In Partial Fullfillment of the Requirements for the Degree of Bachelor of Architecture
© 2016 HARPREET KAUR BASI ALL RIGHTS RESERVED
A Thesis Presented to the Undergraduate Faculty of NewSchool of Architecture + Design By Harpreet Kaur Basi
Approved By
Undergradute Chair
Leonard Zegarski
Date
Studio Instructor
Tom Mulica
Date
To the farmers and the laborers who grow the food for our meals- thank you.
ACKNOWLEDGMENTS This project would not have been possible without the help of Dan Manlongat, the design team at RadLab, and the staff at Miller Hull Partnership (San Diego) for the neverending support and inspiration. And finally, my family. Generations of farmers taught me to appreciate the Earth in a way that I will cherish for the rest of my life.
ABSTRACT The growing counter movement to industrial agriculture is local food production. By allowing cities to take ownership of their resident’s food security, it provides some initial opportunities to reconnect the producer and consumer. As cities begin to embrace the movement of local food production, it brings into question where all of these small agricultural producers will meet the urban consumer. These changes offer the opportunity of a new way for urban dwellers to interact with their food. A new model to facilitate this interaction can reflect the relationships of local food production through a hybrid market that incorporates the strongest assets of current access to local food. A hybrid market provides the opportunity to bring a piece of the farm into the city.
01 02 INTRODUCTION RESEARCH 02-14
CASE STUDIES EXISTING MODELS
16-26
03 04 05 06 SITE SEARCHING LOCATION 28-36
DEVELOPMENT DESIGN EVOLUTION
38-46
INITIAL DESIGN RESEARCH TRANSLATION
48-58
FINAL DESIGN RECONNECTION
60-88
2
01
INTRODUCTION RESEARCH
In order to understand how to reconnect the communities of urban dwelling and agricultural production, it is important to better understand what changes are being made in the agricultural world.
3
WHERE WE’VE BEEN When humans first discovered how to farm, there was a dramatic shift in how people lived. They no longer had to relocate with the changing seasons in search of food. For the first time humans could remain in one place long enough for lifestyles to expand beyond the two immediate needs of food and shelter. Due to this change in living, cultures developed, lands were explored, and led to food and their varieties spread across the globe. Over time, people went from farming their own food, to moving into cities and relying on outer rural areas to produce their food for them. Today, people have become so far removed from where their food comes from that most do not have an understanding of the complex model that has become our food production system. Over time a disconnect between people and their food has grown to a point of concern. Most people assume that restaurants and grocery stores have an endless, uninterruptable, safe food supply. The reality of the food industry is that it is none of those things. Food is currently produced from a few, specific areas and are at a large risk of contamination because of the nature of how difficult it can be to protect every crops at this scale.
Not only do the measures necessary to keep the food edible involve using chemicals and massive amounts of land, crops are already facing the challenges of global warming. Plants go through their production cycle heavily based on the subtle changes on earth; with global warming it’s becoming increasingly difficult to keep up with their normal cycle. While these problems affect all who consumes food, few are even aware that these problems exist. Although the way people are actually fed may need to be re-evaluated, it is also critical that people are first reintroduced to the world of agriculture and agriculture production’s relevance to their lives. Agriculture is an entire industry that is elusive to most people because there usually is not a place they can go to learn about the food production world. Bringing a literal farm to a city may be able to provide food for people, but a replica farm cannot do much to improve people’s awareness about their food if they cannot be a part of the production of food. Before any changes are made to how food is produced, it is critical that people are invited to have a glimpse of the process to create the food they eat.
page 1 figure 1.1 children in field right figure 1.2 farmland
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WHERE WE’RE GOING Over the past decade there has been a drastic increase in farmer’s markets across the country (Francis, 2011). People are beginning to be curious and concerned about where their food comes from and how their food is made. Lately there have been massive food contamination outbreaks and a heightened false sense of food security-; thus, there has never been a better time to join the discussion about the importance and strength of local food production. In addition, the environmental impact of the current food production model is very quickly becoming unsustainable. The resources and measures required to create enough food, combined with the battle against global warming, demands that the agricultural industry receive more attention. While grocery stores were a solution at one time, the conditions and terms of that time have changed. Because of the way food has been bought and sold, many variations and types of plants no longer exist (Robertson, 2014). These worries do not cross most people’s minds because they have no connection with where food is produced, and no concern of “relinquishing control over the thing critical to our survival”
(Hewitt, 2009, pg. 5). This thesis seeks to explore a design concept that better informs people about where their food comes from with the hopes of empowering and sustaining long term local food production.
right figure 1.3 rows of produce
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PROBLEM STATEMENT Our relationship with food has become completely segregated from the world in which it was made. By the time food reaches a plate, its story is completely forgotten. The farmers and field workers that planted the saplings, the soil that nurtured the crops to life, the seasons the crops endured, become all but a distant memory. How is it that the very thing that gives humans life has become so far removed from the world we live in? How can we better connect the interdependent communities of urban living (consumers) and agricultural production (producers)?
right figure 1.4 wheat
By the time our food reaches our plates its story of how it came to be TIME TOmemory. EAT How is is all but a distant CRITICAL POSITION By the time our food reaches it that we have become so our far Our food is currently produced plates its story how it came of to be removed fromofthe process the through large scale agriculture. While is allvery but amethod distant memory. is thatof gives us How life? thisthing producing food has it that worked we have become so far for an extended period of time, a series of problems are beginning removed from the process of the to AGRI [CULTURE] emerge. By depending on a few select very thing that gives us life? Our current production model regionsfood to produce the majority of our food the increasingly is evolving assystem citiesbecomes take control of AGRI [CULTURE] environmentally taxing (Hewit, 2009). how they will provide food for their In addition, production at this scale Our current food model citizens. With theproduction rise in local food subjects the food produced to a isproduction evolving as cities take control ofin and rising interest high risk of contamination. Finally, how they provide foodour for their learning about where foodfirst the will moment in which people interact with their food is an isolating citizens. With the rise in local food comes from, there will be a need experience which the producer production andin rising interest in for a place where the two worlds of is almost completely forgotten. learning about where ourmovement food agriculture and urban living come The growing counter comestofrom, there will be a need together. this is local food production. By for a place where worlds of allowing citiesthetotwo take ownership of their resident’s food security, FARM TO CITY agriculture and urban living come it provides some initial opportunities The existing together. models of local food
BIG AG BIG AG
TIME TO EAT
environmentally unstable few concentrated areas isolated end experience
environmentally unstable few concentrated areas isolated end experience
SML AGSML AG
9
food security
food security
decentralized production community experience
decentralized production community experience
to reconnect the producer and
access are not fully optimal for consumer. FARM TOandCITY both consumers producers. The existing models of In a city that embraces local local food food access are how not will fullytheoptimal production, “piece”for of both consumers the farm interact and withinproducers. an urban In a city that embraces local food environment? production, how will the “piece” of the farm interact within an urban environment?
farm in farm
farm in farm
farm and city
farm to city
farm and city
farm to city
ASE STUDIES
FARM STAND
above figure 1.5 diagrams right figure 1.6 girl in field
THE CSA DROP-OFF
ASE STUDIES COAST FARMS
GARDEN OF EDEN ORGANICS
CONSUMER CONVENIENCE
FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
THE PAVILLION
UC DAVIS FARMER’S MARKET FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
THE MARKET
THE EDUCATION
PIKE PLACE MARKET FA R M E R
CONVENIENCE
SPANISH PAVILLION 2015 CONSUMER CONVENIENCE
FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
11
THESIS STATEMENT As cities begin to embrace the movement of local food production, it brings into question where all of these small agricultural producers will meet the urban consumer. These changes offer the opportunity of a new way for urban dwellers to interact with their food. A new model to facilitate this interaction can reflect the relationships of local food production through a hybrid market that incorporates the strongest assets of current access to local food. A hybrid market provides the opportunity to bring a piece of the farm into the city.
right figure 1.7 bag of produce
13
TIME TO EAT By the time our food reaches our plates the story of how our food came to be is all but a distant memory. How is it possible that we have become so far removed from the process of the very thing that gives us life?
AGRI[CULTURE] Our current food production model is evolving as cities take control of how they will provide food for their citizens. With the rise in local food production and rising interest in learning about where our food comes from, there will be a need for a place where the two worlds of agriculture and urban living come together.
FARM TO CITY The existing models of local food access are not fully optimal for both consumers and producers. In a city that embraces local food production, how will the “piece� of the farm interact within an urban environment?
above figure 1.8 farm to city
d f e
d r . d f n
food security
farm in farm
decentralized production community experience
farm and city
farm to city
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02 CASE STUDIES
EXISTING MODELS Before developing a model to reconnect the communities of urban dwellers and agricultural communities, it is necessary to investigate current examples that reflect the existing relationships.
17
B720 FERMIN VASQUEZ ARCHITECTOS
Spanish Pavilion Milan Expo 2015
CONCEPT
Representation of Spain’s fusion of traditional and innovative gastronomy.
PROPOSAL
Use the keys to Spain’s gastronomic success: a balance of creativity and innovation to preserve Mediterranean food through the use of sustainable agriculture and livestock production in order to preserve Spain’s landscape and heritage.
RELATION TO LOCAL FOOD “Feeding the Planet! Energy for life!”: Milan Expo 2015. Countries were invited to design an exhibit representing their nation’s vision of sustainable development and food security. The expo functioned as an opportunity to remember old traditions and cultures, while allowing to incorporate changes from the present, and hopes for the future while offering a glimpse into the world of food production. page 18 figure 2.1 pavilion interior left figure 2.2 spanish pavilion center figure 2.3 slow food pavilion right figure 2.4 brazil pavilion
the
LANGUAGE
taste of
HERZOG AND deMEURON Slow Food Pavillion Milan Expo 2015
CONCEPT
Allow visitors to discover the significance of agriculture and food biodiversity.
PROPOSAL
Create an atmosphere of refectory and market where people can learn about different consumption habits about sustainable ag and local food production as alternative approaches.
slow food
movement
STUDIO ARTHUR CASAS ATELIER MARKO BRAJOVIC
Brazil Pavilion Milan Expo 2015
CONCEPT
Present brazilian values and aspirations of agriculture through sensorial immersion interaction, and learning.
PROPOSAL
Flexible, smooth, decentralized network proposes PAUSE in public spaces designed to gather people for educational demonstration areas.
feeding the world
solutions
19
ACCESS TO LOCAL FOOD Within the urban environment, there are two types of consumers: individual residents, and large scale purchasers such as restaurants. Both are necessary to support a producer’s urban presence. Currently, there are small, isolated opportunities for producers and consumers to come together that vary on a scale of convenience for either party. These events happen both within, and outside of city limits.
right figure 2.5 berries
20
THE FARM STAND
THE FARM STAND
THE CSA DROP-OFF
FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
ORIGINAL FARMER’S MARKET CREATED FOR FARMERS TO SELL EXCESS PRODUCE LOCATED DIRECTLY ON FARM
FARMS ARE NOT NEAR CITY
THE PAVILLION
A farm stand is UC the DAVIS easiest FARMER’S way for GARDEN OF EDEN ORGANICS MA
SOUTH COAST FARMS
producers to share their goods; however, farms are typically located outside of the FA city and are CONSUMER FA R M E R R Mlimits ER CONVENIENCE CONVENIENCE CONVENIENCE not as easily accessible for urban consumers when there are so many options closer to their homes. Still, many people pay frequent visitsOF toDIFFEREN “WHERE PEOPLE MEMBERSHIP SERVICE PROVIDES localFRESH, farms because this is one of the PURPOSES..ARE WILLING TO S LOCAL, PRODUCE only ways for them to interact with an & STOP W GATHER TOGETHER, actual farm. LocalSWAP farmsTHE are beginning NEWS.” SERIES OF DROP OFF LOCATIONS IN CITY to embrace this interaction and have MARKET TAKES begun hosting events such as PLACE days UNDER they can pick their own produce to TURNS INTO PARK WHEN NO encourage visitors.
top figure 2.6 farm stand left figure 2.7 farm rows DROP OFF POINTS ARE USUALLY NO STORAGE right JUST figure 2.8 southcoast farms EXISTING BUSINESS LOCATIONS
21
THE CSA DROP-OFF THE FARM STAND
Community Supported Agriculture SOUTH COAST FARMS (CSA) is a way for consumers to purchase local goods directly from the producers. After signing CONSUMER FA R M Eup R CONVENIENCE CONVENIENCE for a subscription, consumers can collect their local goods from various locations within the city. These dropoff locations can be anywhere from ORIGINAL a yoga gym to an office building or FARMER’S MARKET wherever people are willingCREATED to serve FOR FARMERS TO SELL EXCESS as a transition point. While this is PRODUCE one of the easiest ways for producers to LOCATED DIRECTLY ON FARM get their goods within a city, CSA’s are still a missed opportunity to connect them with consumers.
top figure 2.9 plate of produce right figure 2.10 unloading truck FARMS ARE NOT NEAR CITY left figure 2.11 farmer holding box
THE CSA DROP-OFF
GARDEN OF EDEN ORGANICS FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
MEMBERSHIP SERVICE PROVIDES FRESH, LOCAL, PRODUCE SERIES OF DROP OFF LOCATIONS IN CITY
THE PAVILLION
UC DAVIS FARMER’S MARKET FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
“WHERE PEOPLE OF DIFFERENT FAITHS & PURPOSES..ARE WILLING TO SLOW DOWN, GATHER TOGETHER, & STOP WHILE THEY SWAP THE NEWS.” MARKET TAKES PLACE UNDER PAVILLION TURNS INTO PARK WHEN NOT MARKET
DROP OFF POINTS ARE USUALLY JUST EXISTING BUSINESS LOCATIONS
NO STORAGE
22
THE CSA DROP-OFF
GARDEN OF EDEN ORGANICS FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
MEMBERSHIP SERVICE PROVIDES FRESH, LOCAL, PRODUCE SERIES OF DROP OFF LOCATIONS IN CITY
THE PAVILLION
UC DAVIS FARMER’S MARKET FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
“WHERE PEOPLE OF DIFFERENT FAITHS & PURPOSES..ARE WILLING TO SLOW DOWN, GATHER TOGETHER, & STOP WHILE THEY SWAP THE NEWS.” MARKET TAKES PLACE UNDER PAVILLION TURNS INTO PARK WHEN NOT MARKET
DROP OFF POINTS ARE USUALLY JUST EXISTING BUSINESS LOCATIONS
NO STORAGE
THE MARKET
THE PAVILION
THE EDUCATION
A pavilion is an empty structure that SPANISH PAVILLION 20 can house markets during event days. All other days, pavilions function as a piece of the park they occupy. CONSUMER FA R M E R FA Rtypically MER CONVENIENCE CONVENIENCE CONVENIENCE These structures do well at providing a flexible space for producers and consumers to gather. They can exceed the structure’s boundaries in timesOF SPAIN’ REPRESENTATION 500 RESIDENTS WITHIN 8 BUILDINGS TRADITIONAL & INNOVATIVE G of high capacity and can occupy only theTABLES necessary amount of space during FARMERS & CRAFTSMEN RENT INSPIRED BY GREENHOURSE IN ARCADES ON DAY TO DAYtimes BASISof low occupancy. Additionally, COMBINATION EXHIBIT & G pavilions do well at being a placeOF that EXPERIENCES EDUCATE VISI “MEET THE PRODUCER” can be enjoyed onSPAINS days that a marketHISTORY CULINARY does not take place.
PIKE PLACE MARKET
CAN SUPPLY RESTAURANTS & PEOPLE
NO SEATING
top figure 2.12 pavilion left figure 2.13 pop-up tents MARKET right figure 2.14 ucNO davis market
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THE FARMER’S MARKET
A DROP-OFF
THE PAVILLION
farmers marketsUC areDAVIS gaining FARMER’S MARKET F EDENAlthough ORGANICS
in popularity, their temporary nature falls short of being a long term solution. CONSUMER They are inconvenient CONSUMER FA R M E R for CONVENIENCE CONVENIENCE CONVENIENCE producers because they lack sufficient infrastructure they need. Typical farmer’s markets occur within the city, usually in a street that has been shut “WHERE PEOPLE OF DIFFERENT FAITHS & SERVICEdown PROVIDES FRESH, for the morning ofPURPOSES..ARE the event. WILLING TO SLOW DOWN, RODUCEIn addition to difficult siteGATHER access, the TOGETHER, & STOP WHILE THEY producers must be ableSWAP to transfer THE NEWS.” OP OFF LOCATIONS IN CITY everything back out of the area the day of the event. Farmer’s markets MARKET TAKES PLACE UNDER PAVILLION are also difficult for consumers to INTO PARK WHEN NOT MARKET seek out as an option to TURNS access local food because they are only available a few hours out of the week, and may not even be near where they live.
top figure 2.15 row of boxes left figure 2.16 pike’s place right figure 2.17 market produce OINTS ARE USUALLY JUST NO STORAGE
G BUSINESS LOCATIONS
THE MARKET
THE EDUCATION
PIKE PLACE MARKET FA R M E R
CONVENIENCE
SPANISH PAVILLION 2015 CONSUMER CONVENIENCE
FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
500 RESIDENTS WITHIN 8 BUILDINGS
REPRESENTATION OF SPAIN’S FUSION OF TRADITIONAL & INNOVATIVE GASTRONOMY
FARMERS & CRAFTSMEN RENT TABLES IN ARCADES ON DAY TO DAY BASIS
INSPIRED BY GREENHOURSES
“MEET THE PRODUCER”
COMBINATION OF EXHIBIT & GASTRONMIC EXPERIENCES EDUCATE VISITORS ABOUT SPAINS CULINARY HISTORY
CAN SUPPLY RESTAURANTS & PEOPLE
NO SEATING
NO MARKET
24
THE MARKET
PIKE PLACE MARKET FA R M E R
CONVENIENCE
THE EXHIBIT
THE EDUCATION
SPANISH PAVILLION 2015 CONSUMER CONVENIENCE
FA R M E R
CONVENIENCE
CONSUMER CONVENIENCE
500 RESIDENTS WITHIN 8 BUILDINGS
REPRESENTATION OF SPAIN’S FUSION OF TRADITIONAL & INNOVATIVE GASTRONOMY
FARMERS & CRAFTSMEN RENT TABLES IN ARCADES ON DAY TO DAY BASIS
INSPIRED BY GREENHOURSES
“MEET THE PRODUCER”
COMBINATION OF EXHIBIT & GASTRONMIC EXPERIENCES EDUCATE VISITORS ABOUT SPAINS CULINARY HISTORY
CAN SUPPLY RESTAURANTS & PEOPLE
NO SEATING
NO MARKET
A series of exhibit facilities were designed and built for the Milan Expo “Feeding the Planet, Energy for Life” 2015. They represent yet another form of connecting producers and consumers through education and interaction. These exhibits can offer insights to the agricultural world and begin to expose the interdependency between the two communities. Visitors can experience the significance of food production through installations and information areas.
top figure 2.18 metal pavilion left figure 2.19 seating area right figure 2.20 spanish pavilion
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GROW Producers are responsible for growing food. While urban and local farming will evolve within the agricultural world, understanding how to integrate a farming component as an informative means within a hybrid market could greatly benefit a visitor.
PROGRAM DEVELOPMENT Upon investigation of the existing relationships and access to local food, the study clarified where each example was a success as well as a failure. In addition, the study also led to a better understanding of the relationships between producers and consumers. Both parties interacted with food in three main forms: growing food, buying food, or eating food. The combination of observations made helped clarify how to plan a program to best support the three interactions.
left figure 2.21 community garden center figure 2.22 buying produce right figure 2.23 cooking class
The interaction from growing food can take form as a demonstration garden highlighting the potential of local and urban food production as well as serving as an introductory opportunity for people to learn how they can participate in the movement.
BUY Producers and consumers meet when buying food. The exchange of goods is one of the first ways consumers begin to interact with producers. While individual residents can participate in this interaction, large purchasers (i.e. restaurants, etc.)
EAT will mostly support the producers; therefore, it is important to provide adequate loading areas to allow for such large purchases. In addition, a producer area must accommodate for producers by providing storage for goods.
This is largely a consumer experience, but does also offer the opportunity for producers to interact with them. While this experience mostly benefits the individual consumers, providing adequate preparation space for producers as kitchens in critical. This
26
also offers the opportunity to allow consumers to participate in the form of cooking classes.
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03 SITE SEARCHING
LOCATION While many cities around the world are beginning to take control of their food supply, finding a location that has the potential of contributing to the local food production discussion is one of the most important factors in allowing a hybrid market to succeed.
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CRITERIA FOR SITE Based on the successes and failures of current access to local food, the examples helped define the criteria needed to be met for the ideal site of a hybrid market. The site had to be somewhere that could satisfy the needs of both producers and consumers.
page 28 figure 3.1 grid maps right figure 3.2 aerial of city
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OVERALL
FOR THE PRODUCER
SITE GOALS FOR THE CONSUMER
- provide an opportunity to connect the two interdependant communities of agriculture and urban living
- easy access to vendor area
- easy to understand site navigation
- storage for goods to avoid constant shipments
- balance of activity and pause
- high density residential area - ample local restaurants that can support vendors
- opportunnities to share food as they see fit - long term flexibility - introducing their work to people who never get to see it
- avoid long empty corridors - provide opportunities to opt out of the constant movement of circulation space - meeting the producer - learning about where their food comes from - learning to embrace new foods healthy eating
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REGIONAL ANALYSIS When talking about food production, there is no better place to start than California. By being not only the most productive, but also one of the most diverse systems, the regional analysis revealed that the site to redefine how people access food should start somewhere within the state. Another criteria for site was that it be a city, somewhere currently detached from the agricultural world, but still within proximity to land where local food production could be sustained. While some regions offered either more city, or more land, San Diego became an ideal candidate for potential site selection. San Diego offered the density of an urban environment, as well as proximity to some existing local food production. Within the city limits, the site needed to be a high density residential area, ideally near local restaurants who serve as the main purchasers or local food.
right figure 3.3 map diagrams
learning to embrace new foods healthy eating
LOCAL FARMS IN SAN DIEGO
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URBAN ANALYSIS
LET’S EAT East Village offered both of these scenarios. A site located within the EATproposed I.D.E.A. District is currently
ORES
ETS
proposed to become a part of a three block long park. While providing a park for the planned building types is necessary, there is also the opportunity to provide a new model of food access within the urban realm. The I.D.E.A. District serves to be a new model of urban living, one that is supposed to embrace the changes in lifestyle and technology; therefore, why not include food access as a part of that model?
GROCERY STORES FARMER’S MARKETS
FARMER’S MARKETS RESTAURANTS
RESTAURANTS
right figure 3.4 food map
RESTAURANTS
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SITE ANALYSIS The site is located in a relatively high density residential area. Plans for this district include the addition of multiple mix-use mid rises, as well as some office buildings, and mix-use high rises. In addition to the live and work program types, there are also schools nearby, and within walking distance of the Gaslamp Quarter which includes an area of mostly local restaurants. The site is currently planned to be a part of a large park for the area, largely due to a fault line intersects about a quarter of the site. Everything about this site is ideal for the type of project agri[CULTURE] is RESIDENTIAL exploring.
RESIDENTIAL
right figure 3.5 site map
MIXED-USE
RESIDENTIAL
MIXED-
MIXED-USE
COMME
MIXED-USE
COMMERCIAL
EDUC
COMMERCIAL
EDUCATION
PARK
RESIDENTIAL
RESIDENTIAL
RESIDENTIAL
MIXED-USE
COMMERCIAL
MIXED-USE
COMMERCIAL
EDUCATION
EDUCATION
PARKING
PARKING
GOV’T
GOV
38
04 DEVELOPMENT
DESIGN EVOLUTION Upon the investigation of programmatic needs and site potential, the first attempts of developing a design began. Here, the evolution of the design is documented as concepts grew from research to a potential solution.
39
CONCEPT DEVELOPMENT After initial research and site analysis, some preliminary site organizations were inspired. These first few attempts to understand how to prioritize site development led to a better understanding of how the two representations of producers and consumers will begin to interact. This short investigation led to the conclusion that a stronger initial concept will better inform a final solution.
page 38 figure 4.1 trace sketch top figure 4.2 program concept #1 figure 4.3 site access #2 figure 4.4 circulation #3 figure 4.5 service access #4 figure 4.6 pedestrian access #5 figure 4.7 site to building #6 figure 4.8 second floor
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CONCEPT DEVELOPMENT
left figure 4.9 faultline center figure 4.10 connections right figure 4.11 combo
FAULTLINE
The initial concepts were inspired by site-specific influences. The site has a fault line running through the north west quarter of the site, and inspired the idea of a design that can reflect the idea of friction between two components. Another concept was inspired by adjacent program types. This led to a design that would reflect the program in relation to the surroundings.
CONNECTIONS + FAULTLINE
CONNECTIONS
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CONCEPT DEVELOPMENT After investigating more physical related concepts, the idea of developing some symbolic concepts emerged. Inspired by typologies and languages found on a typical orchard, these concepts symbolize the initial ideas of to bring a piece of the farm into a city. a) the organization of rows b) agricultural site organizations c) fluidity between interior and exterior function
left figure 4.12 inside/outside center figure 4.13 rows right figure 4.14 trees
FARM TO CITY
ROWS
TREES
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CONCEPT TAKEAWAYS The concept development exercises led to the selection of a few stronger components from each study. The final takeaways are the idea of developing a design that reflected a symbolic representation of the fault line, the relationships to adjacent programs, and an interchangeable experience between the interior and exterior of design.
left figure 4.15 concept takeaways
FINAL CONCEPT After the exploration of the various concept development strategies, a final concept emerged. The design would incorporate the site and design as one fluid entity, and the design would reflect the three main interactions with local food: grow, buy, eat. Eating is one of the areas with the highest opportunity of interaction between producers and consumers and the intention is to draw visitors into the heart of the design-- the kitchen. Bridging the kitchen, the market (buy) and garden (grow) bookend the final interaction. Finally, an additional structure would function as an easy loading zone for temporary vendors.
left figure 4.16 site concept
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05 INITIAL DESIGN
RESEARCH TRANSLATION The following chapter explores the initial integration of various areas of research in the form of a preliminary design.
49
PRELIMINARY DESIGN Due to the site’s proximity to a proposed park, the built portion of the design recedes to the eastern half of the site so that visitors are first greeted with an open landscape. The site is mostly decomposed granite intersected with wood decks to guide visitors easily through the site. As an incorporation of the idea of blending the exterior and interior, pieces of the facade would peel away to allow for visibility as well as allowing for light to enter the building. These openings follow visitors through the program of the design guiding their views.
page xx figure 5.1 map collage right figure 5.2 exterior concept
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PROGRAM ORGANIZATION Visitors are greeted with a dramatic change in hardscape. After leaving the concrete pattern found on the surrounding sidewalks, visitors enter on a wood deck hovering over decomposed granite. In plan the initial steps on to the site begin the transformation in environment, in perspective a pattern of trees introduce a subtle nod to the agricultural significance of the design. The decks and trees lead visitors most strongly to the kitchen area where different vendors can occupy the spaces. To the north, visitors can take part in agricultural demonstrations and learn about ways to participate in the local food movement. Here guests will also find a glimpse into the future of agriculture. To the south, visitors have the opportunity to purchase local goods and local restaurants can pick up large deliveries from the secondary structure located to the west of the main building. Also within the second structure, guests can consume their food in an shaded dining area. Guests can also eat within small designated eating areas located around the site. In the second level, guests can participate in a further interactive manner. Here guests can learn amongst the towering hydrostacks, eat on a platform over the main kitchen area, or proceed to a proper restaurant. In the final third level, an activity zone involving play areas and a bar provide visitors with a view that allows them to enjoy while passively enjoying the space.
above figure 5.3 plans concept
ag educational area
Ag Garden
activity area
m bath
m bath
Ag Garden
quick serve
Vendor Area
W bath
W bath
patio
dow
n
dinin
g ar
Rotating kitchen
ea
n
dow
ea
Dining ar
Restaurant
Bar
ea
ndor ar
daily ve
overflow vendor area
Rotating vendor area
overflow vendor area vendor loading
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HIERARCHY IN SPACE In plan, the kitchen and garden intersect the plan to signify the importance of their roles in urban relationships to food. In section, that concept is reinforced as they receive a different treatment than the other spaces. In the garden, guests have to continued opportunity to interact with the hydrostacks as they walk alongside a forest of them. This is the only point where a space is double height. In the kitchens, the language of the exterior structure continues through the space to create a secondary structural interaction. Finally, on the third level, guests have the opportunity to experience the structure of the roof. Heavy timber columns go through each floor to support the roof of the design and with each change in level, the plans begin to peel away to reveal more and more of the primary roof structure. The facade hangs a few feet away from the main program to create a transition zone between the exterior and interior. The facade is also where the design can be enclosed.
above figure 5.4 garden section below figure 5.5 kitchen section right figure 5.6 market section
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INTERIOR Illustrated here is the interaction between the structures and levels of the design. The heavy timber columns design of the floors above help define the spaces into areas that are meant to be enjoyed, and areas that are meant to be experienced in movement.
right figure 5.7 interior concept
ROOF The heavy timber columns are intended to meet a heavy timber roof. The roof is sliced and pitched higher at different points to allow for light and wind to filter through. This experience is limited to the final third level, so these areas are designed to be spaces where visitors can relax and enjoy it.
left figure 5.8 roof concept
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REFLECTION The chapter was an investigation into possible solutions after understanding the topic and the goals of this thesis. The experimental project had to not only meet the needs of consumers, but the producers as well. After selecting a site that could potentially sustain a reinterpretation of a market, it became apparent that this project could also serve as an introduction of the future of our food supply to consumers who would likely never learn about it otherwise. It became a project that’s core would be about food and the people it affects in its many phases of existence. Developing a concept for the project and site evolved from an integration of site specific conditions, as well as symbolic notions of the agrarian nature of food production. Jurors agreed with the organization and overall concept of what the project is attempting to do, but encouraged further development of the kind of experience visitors will have when they walk on to the site. There were other unresolved moments in the design, particularly the roof and the decision to include a third floor. The initial thought to include a third floor was so that guests could experience the structure up close. Upon further evaluation, the exploration concluded
that reorganizing the vertical program could still provide guests with a similar experience, and without the concern of how to draw people through to the third level. Furthermore, this offers the opportunity to maintain the program to a level of relevance to the initial investigation. As the exploration continues, the project will continue to investigate how key elements, including structure and site design, will influence the spaces created. Following the feedback received the next exploration offers opportunities to really develop the user experience from the second they set foot on to the site and express the significance of food production throughout the design from beginning to end. In particular, the coming chapter will focus on the main entry experiences: the visitors perception of change in environment when they enter the site, and the visitors experience when they cross from the site into the building.
right figure 5.9 elevation concept
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06 FINAL DESIGN
RECONNECTION After a series of design iterations, this final design emerged from research, feedback, and re-evaluation of the of the initial thesis intent.
page 61 figure 6.1 final model left figure 6.2
exterior
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SITE PLAN From the north, a grove of lemon trees introduces the design. Symbolizing San Diego’s agricultural past, the grove weaves across the site and through the design. A wooden deck leads guests across the decomposed granite site and into the sanctuary garden where one last lone lemon tree intersects the interior. Here, the garden acts as the bridge between San Diego’s agricultural past and future.
right figure 6.3 site plan
14TH ST.
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FORM GENERATION The design retreats to the eastern half of the site to avoid the fault line running through the northwest corner, while still providing ample park space. Going west on F St. vehicular traffic is greeted with a view of the double story urban garden. In plan, two main forms intersect the main area of the design. These two parts are the garden and the shared kitchen. They symbolize the beginning and end of relationships with food between consumers and producers: grow, and eat. To optimize site access for producers, the market area is located near the south end and provides easy access and departure from vendor areas. Finally, the design runs parallel to the proposed park in order to fluctuate with the changing occupancy of the design. In times of low occupancy, the design becomes more prominent as the majority of the activity occurs within the design’s boundaries. In times of high occupancy, the design dissolves as the activity has the potential to extend beyond the design’s boundaries and into the site.
right figure 6.4 form generation
FORM GENERATION
VIEW FROM F ST. previews urban garden from street
66
sanctuary shifted to meet entry
faultline decks mirrors building
GROW located near elem. school EAT kitchen is center of building
BUY ease of access to G St. for multiple freeways
POROSITY building becomes more present in times of low capacity building disolves in times of high capacity
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FLOOR PLAN
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The design is organized to draw guests into the center of the design-- the kitchens. Here, individual consumers can experience their main interaction with food: eating. Not only do the kitchens provide opportunities for guests to try a variety of food options, but also provides the opportunity to transform the community tables to cooking class demonstration areas. To the north the demonstration garden provides a glimpse of the future of agriculture to urban residents. To the south the market is available for local restaurants, as well as individual consumers, to purchase local goods from producers from all over the city. The second level of plans offer further interaction between the two main relationships with food, growing and eating, as well as interaction with the structural canopy above. In the ag center, consumers can learn about how they can participate in the local food production movement. The restaurant provides fresh, local food that guests can enjoy under the canopy.
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garden sanctuary
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urban farm
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ag learning center
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market vendors
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vendor loading area
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right figure 6.5 plans OPEN TO BELOW
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rotating kitchens
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cooking class gathering areas
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outdoor dining areas
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restaurant and bar
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STRUCTURE GENERATION
STRUCTURAL GENERATION
The structure was inspired by forms found in a typical orchard, and on an agricultural tree. An analyzation of a tree led to the definition of three main parts: the trunk, the branches, and the leaves. Each supports a specific function, operating as a foundation, support, and screen. These features translate into the structure as heavy timber columns, scissor trusses, and a facade that floats slightly over the main structure.
leaves | screen branch | support trunk | base
branch | support leaves | screen trusses designed to everything “floats� off bridge base to of main frame exterior trunk | base heavy, solid, columns
open air
left figure 6.6 structure diagram right figure 6.7 entry
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AG CENTER
GROW Guests reach the ag center after walking through a forest of hydrostacks. In the ag center guests can participate in maintaining the community garden, as well as learn about ways they can contribute to the local food production movement in various demonstration areas.
right figure 6.8 ag center
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RESTAURANT
EAT As a more passive interaction than the kitchens on the first level, guests may enjoy their food under the web of trusses above.
right figure 6.9 restaurant
75
KITCHENS
EAT Here, guests have the option of selecting from a variety of quickprep food options as well as the opportunity to learn how to prepare their favorite dishes.
right figure 6.10 kitchens
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STRUCTURAL SECTION The structure was designed to mimic the language of agricultural trees and “grows” from the site. The materials reflect an agrarian nature: wood, metal mesh, and a steel roof reinforce the idea that this design represents “the farm” within the city limits in a modern way. The metal mesh screen hovers above the design’s entry height to mimic a tree, as well as provide a preliminary interaction with the structure. Finally, the design is almost entirely open air to provide a comfortable breeze through the design while still providing shade.
right figure 6.11 structural section
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ENVIRONMENTAL STRATEGY One concern about leaving the design open air is how guests will feel during the cooler winter months. As a solution, there was the opportunity to collect water on-site, as well as surrounding buildings and store the water in underground cisterns. When needed, the water can be heated by solar energy and re-circulated through the design through a radiant floor system. This system keeps the heat where the areas that need it most and avoids wasting energy as a typical HVAC system would.
right figure 6.12 systems diagram
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COLLECT gather water from storms, on site, and neighboring sites STORE after filtering though a natural bioswale, the water is storedin a cistern below grade HEAT during winter months, water can be heated on roof through series of thermal water heaters REPEAT hot water is distributed throughout building through pipes areas are heated through radiant floors as needed water is returned through system
ENVIRONMENTAL SYSTEMS
81
MATERIALS MATERIALS ROOF ROOF MATERIALS corrugated corrugated metal metal ROOF corrugated metal
STRUCTURE STRUCTURE STRUCTURE heavy heavy timber timber frames frames heavy timber frames steel steel connections connections steel connections FACADE FACADE FACADE metalmetal screen with sliding panels metal screen screen withwith sliding sliding panels panels to secure to secure to secure wood wood glasswood
glass glass
LANDSCAPE woodLANDSCAPE decks LANDSCAPE lemon trees
wood wood decks decks lemon lemon trees trees decomposed decomposed granite granite
decomposed granite
right figure 6.13 elevation
EAST ELEVATION
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SPACIAL SECTION The first level of program is active and fast paced. The second level provides a more passive and mellow experience for guests to interact further with the three main relationships to food of “grow, buy, eat”. In plan, “grow” and “eat” are given priority, and that significance is reflected in section as well. The garden is the only part of the design that breaks the roof line and allows light to filter in. The kitchens are the only part that is double height and is the only point where guests can experience the structural canopy from the first level.
right figure 6.14 spatial section
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WALL SECTION
above figure 6.15 wall section
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CONCLUSION When guests visit this hybrid market, they are not just buying food. The hybrid market introduces them to the world that is responsible for providing their sustenance for life. Something people tend to forget is how significant food is: food is not a luxury that can be done without, but a necessity for life.
right figure 6.16 site perspective
FIGURES 1.1
Trinh, Thao. 2012. Children in Field [photograph]. Retrieved from http://www.thaotrinh.com/ blog/2012/10/the-rose-family-preview/
2.3
Jetti, Marco. 2015. Slow Food Pavilion [photograph]. Retrieved from http://www.archdaily.com/634043/ slow-food-pavilion-herzog-and-de-meuron
1.2
Poliza, Michael. 2011. Farmland [photograph]. Retrieved from http://www.theinspirationroom.com/ daily/2011/heita-south-africa/
2.4
1.3
Aaron, Matthias. 2015. Rows of Produce [photograph]. Retrieved from http://www.6iee. com/321540.html
Guerra, Fernando. 2015. Brazil Pavilion [photograph]. Retrieved from http://www.archdaily.com/774634/ gallery-brazil-pavilion-at-milan-expo-2015-byfernando-guerra
2.5
1.4
Wheat
2014. Berries [photograph]. Retrieved from https:// www.pexels.com/photo/food-healthy-manperson-5122/
1.5
Basi, Harpreet. 2015. Statement Diagrams [diagram].
2.6
1.6
Jovanovic, Jovo. 2014. Girl in Field [photograph]. Retrieved from http://www.stocksy.com/379121
Lamon, Ian. 2011. Farm Stand [photograph]. Retrieved from flickr.com/photos/ ilamont/6466218349
2.7
1.7
Gino, R. 2014. Bag of produce [photograph]. Retrieved from http://www.dreamstime.com/ ginosphotos_info
Mitchell, Rosalind. 2005. Farm Rows [photograph]. Retrieved from geograph.org.uk
2.8
Basi, Harpreet. 2015. Southcoast Farms [photograph]
1.8
Basi, Harpreet. 2015. Farm to City [diagram].
2.9
2.1
Guerra, Fernando. 2015. Pavilion Interior [photograph]. Retrieved from http://www.archdaily. com/774634/gallery-brazil-pavilion-at-milan-expo2015-by-fernando-guerra
thebittenword. 2009. Plate of Produce [photograph]. Retrieved from http://www.goodlifer.com/2009/04/ community-supported-agriculture/
2.10
Komar, Melissa. 2014. Unloading truck [photograph]. Retrieved from http://www.starnewsphilly.com/2015/ sep/29/harvesting-hucksters/#.V2RQhLsrJD8
2.2
Bujedo-Aguirre, Inigo. 2015. Spanish Pavilion [photograph]. Retrieved from http://www.archdaily. com/637786/inside-the-spanish-pavilion-at-themilan-expo-2015
2.11
Saeger, Jori. 2014. Farmer holding box [photograph]. Retrieved from http://www.activelynorthwest. com/food/fresh-farm-northwest-guide-communitysupported-agriculture/
FIGURES 2.12
Wholtone. 2008. Pavilion [photograph]. Retrieved from https://commons.wikimedia.org/wiki/ File:Findlay-farmers-market.jpg
2.13
2.21
USDA. 2012. Pop-up Tents [photograph]. Retrieved from https://www.flickr.com/photos/ moomoo/15709695
hovgallery. 2016. Community Garden [photograph]. Retrieved from http://www.hovgallery.com/11inspiring-rooftop-garden-design-ideas/inspiringrooftop-garden-ideas-best-choice-02/
2.22
2.14
M, Marllyn. 2005. UC Davis Market[photograph]. Retrieved from https://www.flickr.com/photos/ usdagov/7740419400
Blikshteyn, Mihael. 2014. Buying Produce [photograph]. Retrieved from https://www.stocksy. com/466938
2.23
Perry, Shelly. 2013. Cooking Class [photograph]. Retrieved from https://www.stocksy.com/74696
2.15
Wilson, David. 2014. Row of Boxes [photographs]. Retrieved from https://www.flickr.com/photos/ davidwilson1949/15744132405
3.1
NASA. 2009. Grid Maps [photograph]. Retrieved from http://www.nasa.gov/topics/earth/features/farmer_ imagery.html
2.16
Pike’s Place
3.2
2.17
USDA. 2016. Market Produce [photograph]. Retrieved from https://www.flickr.com/photos/ usdagov/26627904371
aldryn. 2014. Aerial of City [photograph]. Retrieved from http://flytpath.com/petco-park-downtown-sandiego-ca/
3.3
Basi, Harpreet. 2015. Map Diagrams [diagram].
3.4
Basi, Harpreet. 2015. Map Food Map [diagram].
3.5
Basi, Harpreet. 2015. Map Site Map [diagram].
4.1
Basi, Harpreet. 2016. Map Trace Sketch [sketch].
4.2
Basi, Harpreet. 2016. Program Concept [sketch].
4.3
Basi, Harpreet. 2016. Site Access [sketch].
4.4
Basi, Harpreet. 2016. Circulation [sketch].
4.5
Basi, Harpreet. 2016. Service Access [sketch].
2.18
2.19
2.20
Guerra, Fernando. 2015. Metal Pavilion [photograph]. Retrieved from http://www.archdaily.com/774634/ gallery-brazil-pavilion-at-milan-expo-2015-byfernando-guerra Guerra, Fernando. 2015. Seating Area [photograph]. Retrieved from http://www.archdaily.com/774634/ gallery-brazil-pavilion-at-milan-expo-2015-byfernando-guerra Bujedo-Aguirre, Inigo. 2015. Spanish Pavilion [photograph]. Retrieved from http://www.archdaily. com/637786/inside-the-spanish-pavilion-at-themilan-expo-2015
FIGURES 4.6
Basi, Harpreet. 2016. Pedestrian Access [sketch].
5.8
Basi, Harpreet. 2016. Roof Concept [render].
4.7
Basi, Harpreet. 2016. Site to Building [sketch].
5.9
Basi, Harpreet. 2016. Elevation Concept [elevation].
4.8
Basi, Harpreet. 2016. Second Floor [sketch].
6.1
Basi, Harpreet. 2016. Final Model [photograph].
4.9
Basi, Harpreet. 2016. Faultline [sketch].
6.2
Basi, Harpreet. 2016. Exterior [render].
4.10
Basi, Harpreet. 2016. Connections [sketch].
6.3
Basi, Harpreet. 2016. Site Plan [site plan].
4.11
Basi, Harpreet. 2016. Combo [sketch].
6.4
Basi, Harpreet. 2016. Form Generation [diagram].
4.12
Basi, Harpreet. 2016. Inside/Outside [sketch].
6.5
Basi, Harpreet. 2016. Plans [plan].
4.13
Basi, Harpreet. 2016. Rows [sketch].
6.6
Basi, Harpreet. 2016. Structure Diagram [diagram].
4.14
Basi, Harpreet. 2016. Trees [sketch].
6.7
Basi, Harpreet. 2016. Entry [render].
4.15
Basi, Harpreet. 2016. Concept Takeaways [sketch].
6.8
Basi, Harpreet. 2016. Ag Center [render].
4.16
Basi, Harpreet. 2016. Site Concept [watercolor].
6.9
Basi, Harpreet. 2016. Restaurants [render].
5.1
Basi, Harpreet. 2016. Map Collage [diagram].
6.10
Basi, Harpreet. 2016. Kitchens [render].
5.2
Basi, Harpreet. 2016. Exterior Concept [render].
6.11
Basi, Harpreet. 2016. Structural Section.
5.3
Basi, Harpreet. 2016. Plans Concept [plan].
6.12
Basi, Harpreet. 2016. Systems Diagram[diagram].
5.4
Basi, Harpreet. 2016. Garden Section [section].
6.13
Basi, Harpreet. 2016. Elevation [elevation].
5.5
Basi, Harpreet. 2016. Kitchen Section [section].
6.14
Basi, Harpreet. 2016. Spatial Section [render].
5.6
Basi, Harpreet. 2016. Market Section [section].
6.15
Basi, Harpreet. 2016. Wall Section [wall section].
5.7
Basi, Harpreet. 2016. Interior Concept [render].
6.16
Basi, Harpreet. 2016. Site Perspective [render].
REFRENCENCES Cockrall-King, J. (2012). Food and the city: Urban agriculture and the new food revolution. Amherst, N.Y.: Prometheus Books. Despommier, D. (2010). The vertical farm: Feeding the world in the 21st century. New York: Thomas Dunne Books/ St. Martin’s Press. Francis, M., & Griffith, L. (2011). The meaning and design of farmers’ markets as public space: An issue-based case study. Landscape Journal, 261-279. Roberts, M., & Pollans, M. (2016). Setting the table for urban agriculture. In Urban agriculture: Policy, law, strategy, and implementation. American Bar Association. Sklar, M. (2015). One little spark!: Mickey’s ten commandments and the road to imagineering (L. Sklar, Ed.). Glendale, California: Disney Editions. Feed the Future. (n.d.). Retrieved June 17, 2016, from https://www.usaid.gov/what-we-do/agriculture-and-foodsecurity/increasing-food-security-through-feed-future Ladner, P. (2011). The urban food revolution: Changing the way we feed cities. Gabriola Island, BC: New Society. Hewitt, B. (2009). The town that food saved: How one community found vitality in local food. Emmaus, PA: Rodale.
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