Food Lab Document

DIALOGUE OF CIVILIZATIONS

FOOD LAB RESEARCH INSTITUTE

COMPREHENSIVE STUDIO

JUNETTE HUYNH | EVDA 682.02 | COMPREHENSIVE DESIGN STUDIO | WINTER 2014

FOOD LAB RESEARCH INSTITUTE 9 AVENUE & 11 STREET SW, CALGARY, ALBERTA COMPREHENSIVE STUDIO | WINTER 2014 | JUNETTE HUYNH CONCEPTUAL NARRATIVE What is food? This project is concerned around food. The supply of food, the source of food, how we consume it and what we consume.This think tank aims at being a hub for artists, designers, scientists, business developers and chefs to explore and promote the way food is made, sourced and supplied. To rethink what food is. As a food lab, it seeks to understand our immediate natural environment and explore the diversity of species that exists and determine how it can be added into our repretoire of ingredients cooking recipes. The program aims at extending the promotion of eating and buying local in a way that tries to expand on our understanding of food and what it means to really eat local. This think tank also looks at understanding what our ecological region has to offer - seeking vegetation and life that is native to the Canadian Prairies or Foothills to define a regional or geographical flavour that is truly unique to the area. As a country, Canada, or as a city, Calgary, the food and the tastes we experience is largely made up of the diversity of people who have settled here and so our palates are only familiar with the flavours and cuisine of what we have brought with us from other cultures. We can only think of a handful of flavours that we can immediately recognize as distinctly Canadian: game or wildlife, ice wine, and maple syrup that is found in Quebec French Canadian culture. But our natural environment is rich with species and life that we have yet to explore as being edible, so the possibilities for an entirely new palate and flavour that defines Canadian Prairies or Rockies is still waiting to be discovered.

PRECEDENT STUDY | NOMA

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NOMA

NOMA is a Danish restaurant centered around creating cuisine that represents the region. “In an effort to shape our way of cooking, we look to our landscape and delve into our ingredients and culture, hoping to rediscover our history and shape our future.”

food lab research institute

ATELIER FOOD

Atelier Food is a new food lab in Sweden, dedicated to exploring the future of food with a multidisciplinary team of artists, designers, scientists, business developers and chefs. They’re exploring ways to rethink our food systems by running workshops and experimental restaurants.

PRECEDENT STUDY | NOMA

food lab research institute

RESEARCH

Edible Berries in Alberta bearberry (aka kinnikinnick) black currant black huckleberry blueberry (aka bilberry) bunchberry chokecherry cloudberry cranberry crowberry elderberry fairy bell false solomon's-seal golden currant gooseberry hawthorn oregon grape prickly-pear cactus raspberry red currant saskatoon berry (aka service berry, juneberry) skunkbush berry (aka sourberry) strawberry thimbleberry twisted stalk

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Edible Mushrooms in Alberta apricot jelly mushroom bear’s head tooth mushroom black morel blue chanterelle chicken of the woods comb tooth mushroom common puffball fairy ring mushroom golden chanterelle (aka chanterelle) hedgehog mushroom hexagonal-pored polypore horse mushroom ink cap jelly ear (aka wood ear) king bolete (aka cepe) larch bolete lobster mushroom meadow mushroom mica cap oyster mushroom red cracked bolete saffron milk cap scaly hedgehog shaggy mane slimy spike cap western giant puffball yellow swamp russula yellow-gilled russula

Edible flowers in Alberta Edible Plants in Alberta agoseris arrowhead pickleweed (aka asparagus glasswort, sea asparagus) arrow-leaved balsamroot camas (aka blue camas) beargrass pigweed chicory bedstraw (aka cleavers) pineapple-weed coltsfoot bistort plantain common sweet clover bittercress prairie turnip (aka dandelion bitterroot breadroot) fireweed bracken prickly-pear cactus goldenrod bugleweed quickweed mariposa-lily bulrush roseroot musk mallow burdock salsify (aka goatsbeard, queen’s cup catnip oyster plant) oxeye daisy cattail self heal pearly everlasting chickweed sheep sorrel sea milkwort (aka sea clover shepherd’s-purse milkweed) cocklebur silver orache speedwell (aka brooklime, common orache silverweed (aka gypsyweed) cow-lily cinquefoil) stork’s-bill devils club sow thistle sunflower dock stinging nettle violet elephanthead lousewort stonecrop wild rose false solomon’s-seal strawberry-blite fleabane swamp hedge-nettle (aka wood lily woodsorrel garden orache marsh woundwort) yellow glacier-lily (aka snow-lily) ground ivy sweet gale (aka bog high mallow myrtl) indian pipe (aka ghost sweetflag plant) thistle jerusalem artichoke watercress knotweed wild bergamot (aka lamb’s quarter (aka horsemint) pigweed) wild licorice marsh-marigold wild mint mountain sorrel yellowcress mustard northern water plantain

Microgreen Microgreen refers to a whole plant harvested at a young seedling stage after a few leaves have begun to develop beyond the cotyledons. A microgreen has a single central stem which has been cut just above the soil line during harvesting. It has fully developed cotyledon leaves and usually has one pair of very small, partially developed true leaves. It is distinguished from sprouts, which are younger and processed in water in dark conditions: i.e., still germinating where just the cotyledons have opened up, or have not opened with roots still attached (like bean sprouts), or sprouted grains. Microgreens have three basic parts: a central stem, cotyledon leaf or leaves, and typically the first pair of very young true leaves. The average crop-time for most microgreens is 7–10 days from seeding to harvest. Despite their small size, microgreens can have very strong flavors, though not as much so as full-sized greens.

Sprouts are germinated or partially germinated seeds. A sprout consists of the seed, root, stem. Sprout seeds are soaked in water for usually eight hours and then drained. A high density of seed is placed inside of sprouting equipment or enclosed containers. The seed germinates rapidly due to the high moisture and humidity levels maintained in the enclosures. Seeds can also be sprouted in cloth bags that are repeatedly soaked in water. The sprouting process occurs in dark or very low light conditions.

Edible insects Anoplura - lice Orthoptera - grasshoppers, crickets and cockroaches Hemiptera - true bugs Homoptera - cicadas and treehoppers Hymenoptera - bees, ants and wasps Diptera - flies and mosquitoes Coleoptera - beetles Lepidoptera - butterflies and moths Megaloptera - alderflies and dobsonflies Odonata - dragonflies and damselflies Ephemetoptera - mayflies Trichoptera - caddisflies Plecoptera - stoneflies Neuroptera - lacewings and antlions Isoptera - termites

food lab research institute

Alternative meats native to N.A. bison/buffalo venison/deer/ elk Turkey Duck Goose Rabbit Sheep goat wild boar moose bear pronghorns not beef not pork not chicken

CALGARY’S FOOD CULTURE Calgary’s food culture is a growing trend, as seen through the number of restaurants & cafes that have recently emerged. As more and more people also become concerned with the environment and their own health and well being, understanding where food comes from and how it is sourced is a growing concern. Buying local and sourcing local to reduce one’s own environmental footprint and stimulate the local economy contribute to the food culture that exists in our urban realm.

These factors play into the larger question of how we can reexamine our landscape to discover what what nature has to offer. The direct correlation of where our food comes will help us be directly concerned with our immediate environment.

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gateway

blind sketches

circulation

program distribution

destination

connector blind sketches

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iteration #1

iteration #2

iteration #3

iteration #4

iteration #5

A series of vertical volumes that form the preliminary designs of a building.

A collection of intersecting planes create the possiblity for interesting spaces. Two volumes where formed to create a pathway that cuts through the site.

Continuing with interesting planes to diagrammatically produce three dimensional spaces. A linear volume is laid across the site. The volume orientates towards and activates the corner.

Two volumes intersect to reflect the forces of the site’s context. The river to the north and the urban context to the south. The intersection choreographs the possibility for a person to enter from the southwest corner and come out orientated towards the river. This experience provides a connection back to the landscape.

A more detailed version of iteration #4 that incorporates floor plates and structural columns that create the possibilities of slits angled views into the building.

food lab research institute

study models

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site traffic

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SITE PLAN connections + Views

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contextual forces

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SITE PLAN connections contextual + forces Views

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Form dependence

Glass skin [organic form]

+ cantilevered structure [rational form]

= structurally co-dependent

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Program Distribution

1st floor labs & public spaces

2nd floor main public exhibition space

3rd floor office space

Roof

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MARKET STORAGE PAVILION MARKET + PARKING

1 1 t h s t r e e t

A

SITE + ROOF PLAN

9 t h av e n u e 0 1

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2

4

8m

FOOD LAB RESEARCH INSTITUTE 9 AVENUE & 11 STREET SW, CALGARY, ALBERTA COMPREHENSIVE STUDIO | WINTER 2014 | JUNETTE HUYNH

COVER SHEET ARCHITECTURAL DRAWING LIST A0.0 - GENERAL INFORMATION & CONSTRUCTION ASSEMBLIES A0.1 - STRUCTURAL GRID LAYOUT & DIMENSIONS - GROUND FLOOR A0.2 - STRUCTURAL GRID LAYOUT & DIMENSIONS - SECOND FLOOR A0.3 - STRUCTURAL GRID LAYOUT & DIMENSIONS - THIRD FLOOR A1.0 - SITE PLAN A2.0 - GROUND FLOOR PLAN - DIMENSIONS A2.1 - GROUND FLOOR PLAN - TAGS & ANNOTATIONS A2.2 - SECOND FLOOR PLAN - DIMENSIONS A2.3 - SECOND FLOOR PLAN - TAGS & ANNOTATIONS A2.4 - THIRD FLOOR PLAN - DIMENSIONS A2.5 - THIRD FLOOR PLAN - TAGS & ANNOTATIONS A3.0 - SOUTH ELEVATION A3.1 - WEST ELEVATION A3.2 - NORTH ELEVATION A3.4 - EAST ELEVATION A4.0 - LONGITUDINAL BUILDING SECTION A4.1 - TRANSVERSE BUILDING SECTION A5.0 - WALL SECTIONS A6.0 - DETAILS A6.1 - DETAILS A6.2 - DETAILS A6.3 - DETAILS

SYMBOL LEGEND DRAWING BLOCK TITLE PLAN/DETAIL/SECTION NUMBER

1 A0.0

DRAWING TITLE SCALE = SCALE SHEET NUMBER

SECTION TAG SECTION NUMBER SHEET NUMBER

DETAIL TAG DETAIL NUMBER SHEET NUMBER

GRID MARKER

CONSTRUCTION ASSEMBLY

BUILDING CODE ANALYSIS | ALBERTA BUILDING CODE 2006

ROOF ASSEMBLIES

BUILDING AREA: 2045 M2

GROUND FLOOR - APRX. 715 M2

SECOND FLOOR - APRX. 615 M2

THIRD FLOOR - APRX. 615 M2

OCCUPANCY CLASSIFICATION 3.2.2.26 OCCUPANCY: GROUP A, DIVISION, UP TO 3 STOREYS, INCREASED AREA, SPRINKLERED

50 GRAVEL BALLAST

LOOSE LAID EPDM MEMBRANE

100 TYPE 4 RIGID INSULATION VAPOUR BARRIER

13 GWB THERMAL BARRIER

38 ROOF DECK STEEL BEAM W-SECTION

FLOOR ASSEMBLIES INTERMEDIATE FLOOR CONSTRUCTION

100 POLISHED CONCRETE SLAB

38 ROOF DECK STEEL STUD

MAIN FLOOR CONSTRUCTION

100 POLISHED CONCRETE SLAB MOISTURE BARRIER

200 GRANULAR FILL

GRADE LEVEL 300 BELOW T.O. SLAB WALL ASSEMBLIES

WALL CONSTRUCTION ASSEMBLY TAG [SEE ASSEMBLIES ON THIS SHEET ] PARTITION CONSTRUCTION ASSEMBLY TAG [SEE ASSEMBLIES ON THIS SHEET ] ROOF CONSTRUCTION ASSEMBLY TAG [SEE ASSEMBLIES ON THIS SHEET ] FLOOR CONSTRUCTION ASSEMBLY TAG [SEE ASSEMBLIES ON THIS SHEET ]

STRUCTURAL GLAZING WALL CONSTRUCTION TRIPLE-GLAZED STRUCTURAL SEALED UNIT C/W

4-PRONG STAINLESS STEEL CUSTOM-CAST SPIDER CLIPS

STEEL WIDE FLANGE SPACE FRAME BEAMS

EXTERIOR WALL CONSTRUCTION

PRECAST CONCRETE PANELS C/W

TIES @ 800 VERT. 12000 HORIZ.

25 AIR SPACE

50 RIGID INSULATION VAPOUR BARRIER 13 GYPSUM WALLBOARD

STEEL STUD @ 400 O.C. 13 GYPSUM WALLBOARD PARTITION ASSEMBLIES

ROOM NAME

ROOM TAG ROOM NAME ROOM NUMBER

FIRE-SEPARATION PARTITION

13 GYPSUM WALLBOARD

STEEL STUD @ 400 O.C.

13 GYPSUM WALL BOARD FIRE-RATED WALL CONSTRUCTION 13 GYPSUM WALLBOARD

FIRE-PROTECTED / FIRE-RATED STEEL STUD @ 400 O.C.W 13 GYPSUM WALLBOARD CURTAIN WALL PARTITION CONSTRUCTION MULLION CAP PRESSURE PLATE

SEALED UNIT GLAZING

BUILDING IS PERMITTED TO BE OF COMBUSTIBLE CONSTRUCTION OR NONCOMBUSTIBLE CONSTRUCTION USED SINGLY OR IN COMBINATION PROVIDED,

A) EXCEPT AS PERMITTED BY SENTENCE 3.2.2.7(1) AND 3.2.2.18(2), THE BUILDING IS SPRINKLERED THROUGHOUT,

B) IT IS NOT MORE THAN 3 STOREYS IN BUILDING HEIGHT, AND

C) IT HAS A BUILDING AREA NOT MORE THAN 2400 M2 IF 3 STOREYS IN BUILDING HEIGHT FACING STREETS 3.2.2.10

NORTH: LANEWAY SOUTH: MAJOR STREET - 9TH AVENUE

EAST: ALLEYWAY WEST: MAJOR STREET - 11TH STREET OCCUPANT LOAD 3.1.17.1 AREA (M2) AREA/PERSON OCCUPANCY RESTAURANT 45 1.20 38 EXHIBITION GARDEN & GREENHOUSE SPACES 105 0.40 263 TEST KITCHENS (2) 150 9.3 16 LABORATORIES (2) 150 4.6 33 LIBRARY 25 0.75 33 CLASSROOMS (2) 90 1.85 49 MEETING ROOMS (2) 50 0.95 27 RESEARCHER OFFICES (7) 84 9.30 9 ADMINSTRATION OFFICE 22.5 9.30 2

TOTAL 974 EXITING REQUIREMENTS

EXIT WIDTH REQUIRED (3.4.3.2): THE WIDTH OF AN EXIT SHALL NOT BE LESS THAN 1100 MM FOR CORRIDORS AND PASSAGEWAYS, STAIRS, THAT SERVE MORE THAN 2 STOREYS. MINIMUM NUMBER OF EXITS (3.4.2.1):

EVERY FLOOR AREA INTENDED FOR OCCUPANCY SHALL BE SERVED BY AT LEAST 2 EXITS, EXCEPT AS PERMITTED BY SENTENCES (2) & (4).

MAXIMUM TRAVEL DISTANCE (9.9.8.2): A T LEAST TWO EXITS SHALL BE PROVIDED FROM EVERY FLOOR AREA, SO

THAT THE TRAVEL DISTANCE TO THE NEAREST EXIT IS NOT MORE THAN

45 M FOR ALL OCCUPANCIES WHERE THE FLOOR AREA IS SPRINKLERED. WATER CLOSETS FOR AN ASSEMBLY OCCUPANCY NUMBER OF WATER CLOSETS REQUIRED FOR AN ASSEMBLY OCCUPANCY SHALL BE 3 + 1 FOR EACH ADDITIONAL INCREMENT OF 50 PERESONS OF EACH SEX.

7.2.2.6.C

974 OCCUPANCY, 487 PEOPLE PER SEX, [3(FIRST 50) + 9((487-50)/50)] = 12 FEMALE WATER CLOSETS: 12 (1 REQUIRED TO BE BARRIER-FREE PER 10 STALL) MALE WATER CLOSETS: 12 (1 REQUIRED TO BE BARRIER-FREE PER 10 STALL) 12 WATER CLOSETS TOTAL PROVIDED, 8 AT EACH LEVEL LIMITING DISTANCE PERC≠ENTAGE OF ALLOWABLE OPENINGS: NORTH FACADE >150 M2 EXPOSING BUILDING FACE

ALLOWABLE OPENING: 40%

LIMITING DISTANCE: 5 M EAST FACADE 100 M2 EXPOSING BUILDING FACE

ALLOWABLE OPENING 36%

LIMITING DISTANCE: 4 M FIRE SEPARATION STORAGE ROOM (3.3.4.3(2)): STORAGE ROOMS SHALL HAVE A FIRE RESISTANT RATING OF NOT LESS THAN 1 H. JANITOR’S ROOM (3.3.1.21): A ROOM WITHIN A FLOOR AREA FOR THE STORAGE OF JANITORIAL SUPPLIES

SHALL HAVE A FIRE RESISTANT RATING NOT LESS THAN 1 HOUR. MECHANICAL ROOM (3.6.2.1): SERVICE ROOMS SHALL HAVE A FIRE RESISTANT RATING OF NOT LESS THAN 1 H.

JUNE

STUDIO COMPREHENSIVE STUDIO

JUNE

STUDIO COMPREHENSIVE STUDIO

1 A0.1

FIRST FLOOR STRUCTURAL GRID SCALE = 1 : 225

JUNE

STUDIO COMPREHENSIVE STUDIO

2 A0.2

SECOND FLOOR STRUCTURAL GRID SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

3 A0.3

THIRD FLOOR STRUCTURAL GRID SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

1 A1.0

SITE PLAN SCALE = 1 : 750

JUNE

STUDIO COMPREHENSIVE STUDIO

1 A2.0

GROUND FLOOR PLAN SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

2 A2.1

GROUND FLOOR PLAN SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

3 A2.2

SECOND FLOOR PLAN SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

4 A2.3

SECOND FLOOR PLAN SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

5 A2.4

THIRD FLOOR PLAN SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

6 A2.5

THIRD FLOOR PLAN SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

A

B

A

B

C

C

D

E

D

E

F

F

G

G

STRUCTURAL GLAZING SPACE FRAME PRECAST CONCRETE PANELS

B

1 SOUTH ELEVATION

A3.0

SOUTH ELEVATION SCALE = 1 : 200

H

H

I

I

JUNE

STUDIO COMPREHENSIVE STUDIO

A

B

C

D

2

1

3

E

F

4

STRUCTURAL GLAZING SPACE FRAME

B

SOUTH ELEVATION

2 A3.1

WEST ELEVATION SCALE = 1 : 200

G

H

I

JUNE

STUDIO COMPREHENSIVE STUDIO

I A

H

G B

FC

D E

E D

CF

B G

H

STRUCTURAL GLAZING SPACE FRAME

PRECAST CONCRETE PANELS

B

SOUTH ELEVATION

3 A3.2

NORTH ELEVATION SCALE = 1 : 200

A I

JUNE

STUDIO COMPREHENSIVE STUDIO

A

B

C

4

3

D 2

E

1

STRUCTURAL GLAZING SPACE FRAME

PRECAST CONCRETE PANELS

B

4

SOUTH ELEVATION A3.3

EAST ELEVATION SCALE = 1 : 200

F

G

H

I

JUNE

STUDIO COMPREHENSIVE STUDIO

B

C

D

E

ADMINISTRATION

MAIN STAIRWELL

RESTAURANT ATRIUM

F

MEETING ROOM

G

OFFICE

OFFICE

GARDEN EXHIBITION SPACE

ELEVATOR

MAIN CORRIDOR

A A4.0

H

LONGITUDINAL SECTION

A A4.0

LONGITUDINAL SECTION SCALE = 1 : 200

VESTIBULE

JUNE

STUDIO COMPREHENSIVE STUDIO

4

3

2

1

GREENHOUSE ATRIUM

MEETING ROOM

OFFICE

CORRIDOR

GARDEN EXHIBITION SPACE

MAIN CORRIDOR

B A4.1

EXHIBITION BALCONY

SECONDARY STAIRWELL

LOUNGE / GARDEN

TRANSVERSE SECTION

B A4.1

TRANSVERSE SECTION SCALE = 1 : 200

JUNE

STUDIO COMPREHENSIVE STUDIO

NTS

NTS

JUNE

STUDIO COMPREHENSIVE STUDIO

1 A6.0

FOUNDATION DETAIL SCALE = 1: 5

2 A6.0

GLAZING TO WALL DETAIL SCALE = 1: 5

JUNE

STUDIO COMPREHENSIVE STUDIO

3 A6.1

PARAPET DETAIL SCALE = 1: 5

4 A6.1

GLAZING TO WALL DETAIL SCALE = 1: 5

JUNE

STUDIO COMPREHENSIVE STUDIO

5 A6.2

FLOOR TO WALL DETAIL SCALE = 1: 5

6 A6.2

GLAZING DETAIL SCALE = 1: 5

JUNE

STUDIO COMPREHENSIVE STUDIO

7 A6.3

FOUNDATION DETAIL SCALE = 1: 5

8 A6.3

FOUNDATION DETAIL SCALE = 1: 5

STRUCTURAL SYSTEM

food lab research institute

Cold-Rolled Steel Space frame

Floor Plates

beams & Girders

hSS Steel Columns

STRUCTURAL SYSTEM - AXONOMETRIC

food lab research institute

HVAC SYSTEM

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HVAC SYSTEM

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interior corridor

food lab research institute

interior garden exhibition space