Eat Create Relate by June You

June You_ ARCH 609_ SP2013

EAT CREATE RE

001

contents

004

[Mission Statement]

012

[Context]

032

[Precedent Analysis]

044

[Programming]

052

[Schematic Design]

090

[Detail Development]

108

[Final Documentation]

138

[Works Cited]

002

Q: What Should I eat? A:

EAT

Eat real food.

Q: What Kind of food should I eat? A:

Mostly plants.

Q: How should I eat? A:

Not too much.

Q: What do I create? A:

Grow, cook fresh food & ideas.

Mostly local.

CREATE

Q: How should I create? A:

with community.

Q: What do I relate?

RELATE

Love for food and community.

Q: Whom should I realte with? A:

Locals who care about food.

Q: How should I realte? A:

Through food events.

003

Q: What kind of food or ideas should I create?

eat

+ 004

create

+ relate

005

mission statement

personal design philosophy “Wasting has not usually caused fundamental social change, but it accelerates changes already under way, and shifts the distribution of burdens. It seems to us a tangled mix of good and evil, and mostly the latter. Hidden behind the polite façade of living its presence preoccupies us: it is an affair of the mind. Might there be pleasures in it, and practical opportunities? Could we be at ease with it?” Kevin Lynch _ Wasting Away.

006

Urban sprawl, human waste of place and public health has been the biggest issue of our society. As architects, we have the opportunity to take the issue and address it through our design. We cannot save or change the world alone, however, I believe architecture design can make a difference and provide better environment. The design needs to become a part of the community we serve. Rather than designing an isolated beautiful object, programming and creating what the community needs is my personal goal. As man is becoming the most significant agent in the transfer of material in the dynamic system of the earth planet, we architects should take a part in transforming our living environment to overcome crippling obstacles. Seven years have passed since Katrina, and yet New Orleans’ poor, minority households continue to bear “the brunt of the devastation.” There is crime, drugs, and violence, yes, but there is also a less newsworthy, and yet just as damaging, element to Katrina’s legacy: the limited access to fresh food. The New Orleans Culinary Incubator Lab (NOCI-lab) project at the New Orleans Mid-City community gives me the opportunity and excitement to address those social issues and make a difference. I hope to create a program space that the community can eat, create together, and relate to one another.

007

studio focus â&#x20AC;&#x153;The discussion in this studio will focus on urban, public spaces and the production, making and exchange of food as a generator of spaces and ultimately a building in New Orleans. Working with community needs as our focus, we can move away from architect as individual hero and replace with a much more collaborative approach in mind, in which we act as agents with, and on the behalf of, others. We will review examples where there is a transformative intent to make the status quo better, seeking to connect architecture into socially embedded network, in which the effects of architecture are of much better value than the objects of architecture. Throughout the semester, we will focus upon combing the elements of the urban landscape with the ways in which buildings interface, activate and secure social, economic and environmental exchanges.

008

The semester will focus upon the design of the New Orleans Culinary Incubator. It is imagined as associated with the New Orleans community, drawing upon already established urban agricultural programs established through community groups, Tulane University and through private enterprise. As we move deeper into the twenty-first century, one thing is clear: life as we know it is unsustainable. Abundant, inexpensive fossil fuels have enabled a way of living on the earth that will not be possible with decreasing fossil fuel sources. We must develop new techniques for how we eat and relate to one another.â&#x20AC;?

NOCI-lab project is to create “a place where the exploration of new ideas, experimentation and the creation of forward-thinking solutions for food production and city life happens.”

009

“The purpose of this center is to be a place where community education and innovation can flourish, encouraging us to be conscious consumers of real food, for better individual health and collective, and equitable community health for all. It should be a place where community residents can develop new skills, new attitudes, new ideas and new opportunities for solving old problems.”

mission statement In Western diet, food has been replaced by nutrients. Most of what weâ&#x20AC;&#x2122;re consuming today is longer the product of nature but of food science. Michael Pollan _ In Defense of Food The intersection of Broad and Bienville established the gateway for both Mid-city and Tulane/Gravier and was an important commercial district serving both neighborhoods prior to Hurricane Katrina. The most significant parcel at this intersection is the vacant Robertâ&#x20AC;&#x2122;s Supermarket. My mission is to make full use of this vacant building and transform and reprogram it into a fresh food and community destination.

010

The New Orleans Culinary Incubator Lab project is to create a place where the city neighborhood participants and institutional partners can get education and innovation ideas of how to launch fresh food related business. It should encourage Mid-city and Tulane/Gravier community residents to become conscious consumers of real food. Classes are taught at a commercial kitchen to help residents to develop new knowledge, new skills, new attitudes, new ideas and new opportunities for solving community health problem. With workshop, tool lending library, seed bank and greenhouse space provided, this project will encourage and assist incubator and surrounding community with New Orleanâ&#x20AC;&#x2122;s urban agriculture endeavors. To support the mobile food industry in the city, a commercial kitchen is provided for cooking and packaging. Fresh food from kitchens and gardens can sold and enjoyed here. This is a community destination for food and health related events. The NOCT-Lab Project shows the community how they can start making thoughtful food choices that will enrich their lives, enlarge their sense of what it means to be healthy, and bring pleasure back to eating.

It is a place and real food solutions for relate to one growing food.

where the community eat fresh together, create new ideas and food and health problems, and another through sharing and

EAT 011

CREATE RELATE

012

013

context

culture

food, street life, colors & more It is clear that people in New Orleans live a colorful life. With many culture influences that blended together to form the city’s unique history, the result is the vivid and live flavors, colors, and energy floating around every street corners. People love eating delicious food and having a good time with each other. With the addition of New Orleans Culinary Incubator Lab to the already existing food and culture scene, I hope to preserve and promote these life style traditions to future generations.

014

a central grocery’s muffuletta

fried shrimp poboy

colorful cakes on magazine st.

coffee au lait from café du monde

cheese and shrimp grits from liberty’s kitchen

dress up for mardi gras day

015

Climate

lots of rain & heat New Orleans sits in a humid semi-tropical climate, surrounded by large bodies of water in all directions. The water comes from the Lake Ponchartrain, the Gulf of Mexico, and the Mississippi River. The region accumulates a considerable amount of rainfall and the city pumps struggle to keep dry throughout the year making it extremely susceptible to water-related problems. During my time in New Orleans in January, most days were cloudy and rainy. It is quite beautiful to watch the city being washed by the mild rain. The mild winter and fall, and hot spring and summer allow for the culture to lend itself to the outdoors. The predominant wind comes from the Mississippi River toward the lake allows natural ventilation to provide comfort during hot months. High mass surfaces like stone or brick can be used on interiors to reduce day to night temperature swings.

016

Heating degree day (HDD) is a measurement designed to reflect the demand for energy needed to heat a building. It is derived from measurements of outside air temperature. The heating requirements for a given structure at a specific location are considered to be directly proportional to the number of HDD at that location. A similar measurement, cooling degree day (CDD), reflects the amount of energy used to cool a home or business. In New Orleans, CDD is significantly high than HDD. To promote the design of passively ventilated spaces and shaded outdoor space during hot season, the vernacular architecture of the region will be studied and carefully considered.

month

precipitation

avg. temperature (°F)

wind N

% of sunshine

heating degree days

cooling degree days

450

25.0

5.0’’

51.3

6.0’’

54.3

316

17.0

4.9’’

61.6

28.0

56.0

4.5’’

68.5

133

4.6’’

74.8

304

5.8’’

80.0

450

6.1’’

81.9

524

6.2’’

81.5

512

5.5’’

78.1

393

3.0’’

69.1

30.0

157

4.4’’

61.1

178

61.0

5.8’’

54.5

349

23.0

61.9’’

68.1

1513

2655

Annual

017

above sea level below sea level

018

site

019

environment

flooding, recover & rebuild Water is the biddgest concert when is comes to planning and building in New Orleans. Seven years later, New Orleans is still suffering from the effects of hurricane Katrina. The area in which we are designing was directly affected by the flooding. The result of the flooding is that many supermarkets were forced to shut down business and the fresh food resources become even more limited. Circle Foods Store is one of the many that were affected from the hurricane still remain damaged and have yet to be open.

020

One of the code requirements is that the new building has to be 3ft above ground. Some of the most things to consider is how to build for strong winds, flooding and lots of rain. Windows should be hurricane proof and a maximum size of 7ft wide. Overhangs should be avoided or properly dealt with in order not to cause any uplifts. Rain does not soak into ground because locations are so close to sea level. Collecting rainwater on site and growing vegetable plants would be a good way to reduce water runoff. site

effects of hurricane katrina

MAXIMUN FLOODWATER LEVELS Over 10 feet 8-10 feet 6-8 feet 4-6 feet 2-4 feet 0-2 feet Not available

OTHER KEYS Levee breach

1 mile

021

Mis s

is s

ipp iR ive r

food desert ROBERT’S FRESH MARKET

A food desert is a district with little or no access to large grocery stores that offer fresh and affordable foods needed to maintain a healthy diet.Instead of such stores,these districts often contain many fast food restaurants and convenience stores.

ROBERT’S FRESH MARKET

022

Financial access is difficult if the consumer lacks the money to buy healthy foods (generally more expensive, calorie for calorie, than less nutritious, sugary, and fatty ‘junk foods’) or if the shopper cannot afford the bus fare to remote shops selling fresh foods. This limits individuals to cheaper local fast food outlets. Other forms of financial access barriers come in the forms of inability to afford storage space for food, or, for the very poor, homelessness, or living in temporary accommodations that do not offer good cooking facilities.

CANSECO’S ESPLANADE MA ROUSE’S

MATASSA’S MARKET

A&P ROBERT’S FRESH MARKET

ZARA’S FOOD STORE

LANGENSTEIN MARKET ZARA’S FOOD STORE WHOLE FOODS MARKET WINN-DIXIE

WAL-M BREAUX MART

ROUSE’S

WINN-DIXIE

ARKET

023

site MARDI GRAS ZONE VERTI MARTE

P FOOD STORE

MART

fresh food resources 1 mile radius food desert

WINN-DIXIE ROUSE’S

WAL-MART

COMMERCIAL MUTLI-FAMILY SINGLE FAMILY COMMUNITY GREEN SPACE FOOD SERVICE PARKING LOTS BUS ROUTES BIKE PATH

proposed site The selected site is situated at the intersection of Broad Street and Bienville Street among four districts: Mid-City, Bayou St. John, Tulane-Gravier, and Treme. These are all mixed-income neighborhoods with very little new development. Neighborhood types extending out from the site indicate distinct building types and architectural languages. As a main crossroad of the city, Broad Street mainly contains commercial buildings. The existing building on site is a “out of scale” 1970’s supermarket.

026

Along the Bienville Street, many residential buildings create a dense street façade. They typically have an open space between each other. The elevated porches activate outdoor social activities among residents. To break down the scale of existing building and react to surrounding residential buildings, Bienville Street will be the main focus of the new proposed building.

density

site

neutral ground

commercial

027

rensidential

bayou st. john

treme mid-city

TULANE-GRAVIER

adjacent facades

5 14

6 12

028

4 8

7 3

1 Broad Street

3 N. Dorgenois Street

4 Bienville Street

029

2 Conti Street

5 view from broad street

6 view from conti street

030

7 view from n. dorgenois street

8 view from bienville street

9 view from broad & bienville street

11 corner of broad and conti st.

12 view from roof top over conti st.

13 view from roof top over broad st.

031

10 view southwest under overhang

14 double-height space on roof

ramp to existing roof parking

032

033

precedents

034 exposed timber structure

architecture

recycle, reuse & rebuild

upcycled furniture on magazine st.

old windows as new sky light

Personal Impression to the site visit in New Orleans: a place rebuilding from old. Aged building materials are exposed, expressed and much appreciated. Old buildings are being rendervated to provide new uses. In New Orleans, nothing is being wasted away.

035

a 1920s icehouse rendervated as office space

aged window shutters

grow dat youth farm

keep it simple and sustainable The mission is to “hire young adults, whose job options are often limited to fast food restaurants, to grow food for their community.” Designed by the Tulane City Center (TCC) at the Tulane School of Architecture, the Grow Dat Youth Farm is a brilliant example of “Urban Agri-puncture” (a strategy that uses design & Urban Agriculture to target a city’s most deprived, unhealthy neighborhoods) that is changing the lives of New Orleans youth. With the help of TCC, the site is transforming over time from an abandoned golf course to a diversified organic farm cultivated by youth. The campus features green building innovations for outdoor classroom, teaching kitchen, locker rooms, administrative offices, and large post-harvest handling areas.

036

At the Grow Dat Youth Farm, youth from across the city of New Orleans come to learn, work, earn money, and grow food that goes back out to the city; the teens themselves sell about 60% of the produce to markets, restaurants, and corner stores, the other 40% they then donate via Shared Harvest. But it’s not just the youth that make this farm come alive – it’s the people of all stripes, shapes, sizes, and disciplines (architects included) that have come together for this common cause. Here youth and adults transform their communities, their environment and themselves by engaging in the meaningful work of growing healthy food.

recycled building materials

Constructed by Tulane University students, the buildings themselves are made of donated shipping containers, recycled timbers, and other sustainable materials. Having direct contact with the nature is the main impression I had from the site visit. It is an agriculture program after all. The open courtyard with wood louvers blocks the harsh sunlight out but encourages natural ventilation. With the supporting office spaces on a upper level, the main focus here is the outdoor life. The activities of planting, growing, and preparing vegetables are the most essential.

wood louvers creates a shaded & naturally ventilated space

037

direct connection with nature

simple design let the tree grow through the roof

tulane university outdoor living life

The Lavin-Bernick Center at the Tulane University explores technology to integrate the traditional New Orleans response to climate. Balconies, canopies, shading, and courtyards create layered spaces similar to the regionâ&#x20AC;&#x2122;s vernacular architecture, which allow variable movements of air, light, indoor and outdoor activities. Painted exterior louvers control quality of interior light in addition to providing some thermal performance, much like the aged wood window shutters we see around the city. Programmatically, the Center for University Life is organized to facilitate easy movement through the building and provide direct connections with exterior gathering spaces.

students having lunch and interactions in the courtyard outside

038

The deep shaded and elevated front entrance space responds appropriately to the front porch tradition of New Orleans vernacular architecture. This additional space between the exterior and the street allows outdoor social engagement among users. The courtyard behind the big double-height dinning is another traditional building element that encourages student outdoor life. During the lunch time we visited, I noticed the school dinning service team even had grills outside in the courtyard to cook and serve students fresh food. Surrounding the Lavin-Bernick Center are a couple of other teaching buildings and student dorms. I noticed that the circulations among those buildings are taken place outdoors as well. With balconies all around the dorm rooms, the main stairs are out in the courtyard to take users up and down. With proper shading, this concept encourages students to engage with other people while they circulate. Shaded bridges between buildings connect space and people through outdoor life.

front porch concept with shading

colored louvers as the buildingâ&#x20AC;&#x2122;s cooling skin

outdoor bridges connecting spaces

039

outdoor stair circulations around dorms

715 restaurant size matters

Located on Massachusetts Street, Lawrence, Kansas, 715 is a locally owned restaurant that offers food cooked mainly with local ingredients. It is not your typical fancy “bistro” restaurant you would encounter with. The owner Matt Hyde had a long time passion for cooking and serving dishes prepared with fresh locally grown food. He is well aware of the problems of obesity, poverty, and agriculture in our food culture today. He thinks everything matters in terms of having a successful and meaningful business. He cares where they get the ingredients from. They usually buy 1 pig, 2 lambs, 30 chickens each week from surrounding farms. Making the most use of the food parts instead of buying a box of frozen pork chops from Sysco turns out to be a better model for the restaurant. Customers can get a chance to try dishes they never even heard of before such as blood sausages and pig feet fat spread.

040

To create an attractive, energetic and romantic atmosphere, the owners spent years researching dinning places that worked well. They hated the idea of the big chain restaurants that have giant seating both and TVs, which isolated dinners from interacting with each other. From being eating at the 715 restaurant for a couple of times, I loved the fact that the table is small and intimate. The space between 2 tables only allows one person to pass by, which encourages physical and social interactions among people. This is used to the way we ate with families and friends. The total open kitchen design expanded their idea of showing and knowing “where your food comes from.” As customers, you can watch, listen, smell and taste food straight from the kitchen. The chefs and staff take pride in what they are doing at 715. The programming layout of the restaurant is simple, engaging, efficient, and elegant. When they were rendervating the old downtown building, they choose to expose the raw rock wall of the old building instead of covering it up. This reminds me of the upcycling nature of New Orleans building culture. Again, nothing should be wasted. Great attention has to be paid in details to create a successful and meaning full design.

great dinning atmosphere for conversations

open ki

041

itchen design for watching and smelling food

owner matt hyde expressing his love for local food finds

I wish this was... I Wish This Was was inspired by vacant storefronts. There are many where artist Candy Chang lives in New Orleans. There are also many people who need and want things. Who knows a place better than the people who live and work there? We know what businesses and services we need, and we know what would make our neighborhoods more ours. What if we could easily voice what we want, where we want it?

042

As an experiment, Candy created fill-in-the-blank stickers that say “I wish this was ____.” She placed boxes of free stickers in businesses around the city and posted grids of blank stickers and a permanent marker on vacant storefronts, so anyone walking by could fill one out. Responses ranged from the functional to the poetic: I wish this was… a butcher shop, a community garden, a bike rack, an affordable farmer’s market, a taco stand, a place to sit and talk, Brad Pitt’s house, full of nymphomaniacs with PhDs, a source of tasty healthy food I could afford, my art gallery, your dream, Heaven. It’s a fun, low-barrier tool to provide civic input onsite, and the responses reflect the hopes, dreams, and colorful imaginations of different neighborhoods. In reality, there were lots of unhealthy food stores such as corner shops, fast food joints, dollar stores everywhere in New Orleans. Candy Chang’s project helped me to study the programming process in our studio project.

corner shop dollar store fast food?!

043

044

045

programming

composting

046 Libertyâ&#x20AC;&#x2122;s Kitchen program to help under-served youth to design for the long future of New Orleans support the mobile food inductry

a community think tank space to generate new ides help new fresh food businees to grow

eliminating the physical/conceptual distance between people & food.

eat & share local food with friends and families

grow, prepare and distribute fresh food on site

community interaction: be with people, be yourself

grow, prepare and distribute fresh food on site grow, prepare and distribute fresh food on site

learn new ways of cooking and eating food engage existing buildings and neighborhoods and people 047

to educate and help residents grown their own food host food and movie events: indoor and outdoor

drawing upon neighborhood participants and institutional partners local food growers can come and share knowledge and tools

Much like composting, programming is a process that uses key ingredients to achieve certain goals. The New Orleans Culinary Incubator project will need community engagement to make it better. I see it as a composting system that requires some key ingredients to be successful and gives back to the community what they need.

program spaces public spaces private spaces mixed use

EAT

Think T 3,000

048

300 restaurant 1,500 sf

RELAT site development

food truck commissary 1,500 sf

commercial kitchen 4,000 sf

Tank sf

049

CREATE Tool lending library 500 sf

service & circulation business incubator 1.200 sf

wood & bike shop 500 sf

seed bank greenhouse 500 sf

800 sf

space descriptions Greenhouse: public spaces private spaces mixed use

area to start seedlings to grow on site and sell to loc

Commissary for Food Trucks and Vendors: this space ipalities require that the mobile food industry be supported by a state lic packaging of the food must take place at the commissary; it includes a frid ing area; cooking and baking area; adjacent to a covered-outdoor area for t

Commercial Kitchen: Facilitates budding culinary interests wi fridge, freezer, dry food storage, prep kitchen areas, cooking/baking areas

SERVICE & CIRCULATION: Circulation / Elevator & Stairs: serv (shower + lockers), Maintenance Staff / Janitorial Support, Mechanical / El

SITE: Demonstration Gardens & Food Production Gardens; Outdoor “Th first time and should hold presence in the public mind. Outdoor screenin Private Garden: with outdoor cooking (grilling and bake-pizza ovens) an (*staff and service); Covered Truck and Vendor Area: for trucks and ven Tool Lending Library:

provides hundreds of tools

050

Business Incubator: Provides space and staffing to financing, marketing, graphic and package design, production, n _Space for the director _2-3 seminar classroom/conference room/dining spaces: this roo preneurs: for business-development meetings, education (nutrit _Open office or transient office spaces for two consultants and reach), printers, photocopiers, resources, etc. _Resource library: reference materials for participants to use _Storage & staff restroom “Think Tank” Food Lab Work-in-Progress

in for the first time and it should facilitate workshops, discu events, & health programs.

Wood and Bike Shop: provides tools and worki small elements for gardens and related projects; demonstr

Seed Bank, Food Bank and Canni

ly controlled space to store and distribute non-G and surrounding community with gardens/victory ga

300 Rest

dens. This spac a place for loc

hours of opreation

6am

9am

12pm

cal growers.

e supports the mobile food industry; most municcensed commercial kitchen whereby the cooking and dge; dry food storage; freezer; prep kitchen; cleantrucks and vehicles to load food.

ith supportive training, educational programs and other support, includes: s and cleaning areas and canning areas.

vice elevator for people and equipment, Dumbwaiter: for food transport, Public Restrooms/Employee Breakroom lectrical / Plumbing, Covered Truck Loading Area & Dumpster, Circulation, Storage and other Support Spaces

hink Tankâ&#x20AC;? Event Space: this is the public face for the person coming for the ng area for civic events. nd dining areas for special events; Composting Area; Public and Private* Entrances ndors to clean and load food

s for gardening, bicycle-fixing and home improvement. 051

o launch new businesses: conceptual business planning, networking, and etc.

om provides support space for community members and entretion courses, perinatal programs, community advocacy) support: (business, designers, educators, farmers, out-

and Exhibit Space: this is the public face for the person coming ussions, food events, film events, gathering, staging events, primary education

ing space (in â&#x20AC;&#x2DC;think tankâ&#x20AC;&#x2122; space to build rating and teaching skills.

ing Storage:

proper climaticalGMO, heirloom seeds; assists incubator ardens/urban agriculture endeavors.

taurant:

sells fresh garden food and artisanal products from the incubator kitchen and community garce serves as a place for developing-entrepreneurs to test their product in the public realm. It also provides cals to eat, play and connect. 3pm

6pm

9pm

12am

052

053

Schematic Design

massing study

gallery: shaded outdoor market place

054

Public markets are as old as commerce itself. Six-thousand years ago, they played a prominent role in the development of the economies of Mesopotamia. Farmers would cart the fruits of their labor into the population centers. There they would market their produce, engaging in commerce and in the building of relationships.

055

Centuries later, European governments sought to protect consumers from high food prices and to regulate health standards by establishing public markets. French and Spanish colonial governments followed these European practices here in New Orleans. Under the French, market activity began on the levee, where ships would dock at the riverbank and sell produce, meat, and other provisions in the open air.

massing study

reprogram old & add new building

056

’S KITC

S UC K

LIBERTY

ORS

LOCA L DISTR FOOD FARM IBUTION VEND ERS’ ORS

’S KITC

HEN

O UT DO O R

HEN

TR U

LIBERTY

LOCA L DISTR FOOD FARM IBUTION VEND ERS’

FO O D

CK S

IND

LIBERTY

’S KITC

HEN

LOCA L DISTR FOOD FARM IBUTION VEND ERS’

LIBERTY FO

ORS

LOCA L DISTR FOOD FARM IBUTION VEND ERS’

’S KITC

HEN

ORS

057

TE IVA PRUBLIC P

1. new addition 2. indoor & outdoor space 3. public & private space 4. openings relating to residential buildings 5. new program spaces

studio review

2.20.2013

develop the site to be used at night Comments & reflections from peers: reuse and recycle materials might be a good idea for the project, but how to apply on the site is a question. Maybe this could be the solution for the crime and safety issue of the garden space. The new addition will have to beautiful enough that the neighborhood wants to appreciate and protect it. The analysis of hours of use for programming can be developed further for the site to be vibrant and used during all times.

2 community food garden space as demonstration

058

1 plant circus trees like kumquats at neutral ground

4 jack and jakeâ&#x20AC;&#x2122;s local fresh food distrubution center

3 open space for local famers & food venders

059

studio review

2.20.2013

how should the new building look? Comments & reflections from Nils & Joe: Nils thinks that the food garden to replace the existing parking lot is a productive idea. The question becomes that who are going to be the gardeners. Vegetable gardens will always look messy, and composting will be an issue too. I start to think the faĂ§ade of the new building need to have some connection with the garden structure and material use. After hurricane Katrina, there were a lot of building materials collected and to be recycled through new construction. Reclaimed wood might be the solution here. So I looked into places in New Orleans where you can buy and donate deconstruction & salvaged building materials resource. Namely, The Green Project and Habitat For Humanity Restore are two great organizations that collect and sell used building materials and furniture.

060

Joeâ&#x20AC;&#x2122;s concern of my project is the urban issue that I never thought about before: crime and safety. Does the food garden need to be gated and locked at night from possible drug deals? My response to this issue is that the garden should be open and accessible to all people so that it becomes a neighborhood destination. The edges of the garden can be designed with raised beds so that the boundary can be used as seats as well. Joe also raised the question of what the new building should look like. It has to be beautiful so that the neighborhood is proud of it and wants to protect it at night. This goes back to my strategy of using reclaimed wood material from deconstruction sites in the city.

planters as seatings

share the same wood matrial

canopy creating shaded outdoor spacce

061

reclaimed wood used to create a movable louver system

Material study

reuse, recyle & reveal The faรงade of the new building will have a strong connection to the residential buildings in the neighborhood. Reclaimed wood will be used as moveable screen to block the sun during the day. At night, the wood louvers will be open to let out light and let in people. Social activities are encouraged activated in the space that the screen created.

062

063

Design review

3.13.2013

Design concept:

064

The proposed new building will have a strong connection with the surrounding neighborhood and the existing “out of scale” supermarket building. Along the Bienville Street, many residential buildings create a dense street façade. They typically have an open space between each other. The elevated porches activate outdoor social activities among residents. To break down the scale of existing building and react to surrounding residential buildings, Bienville Street will be the main focus of the new proposed building. The façade will speak the same architectural language as the other residential buildings on Bienville Street. Taken from New Orleans vernacular architecture, a shaded porch and a garden courtyard will create spaces that social interactions among users happen. The movement of the activities will be flowing from Bienville Street, the balconies, the open air café, then to the courtyard. These spaces together creates a strong connection to the street itself and allow many activities, like eating, playing music, dancing and talking to happen.

065

Design review

3.13.2013

Nils Gore: â&#x20AC;&#x153;Is this a building with a garden surrounding it or is this a garden with a big building in it?â&#x20AC;? The idea of the community food garden is a good one, but it looks too formal and mechanical. Can the garden be more invasive and expansive on the site? It needs more connection with the surrounding neighborhood. The layout of the garden can be a little looser, some may be large, and some may be small. The terraced garden in front of the new building along the Bienville Street can happen more often somewhere else too.

066

Response: The food garden does exist more than just the front of the building. Citrus trees will be planted at the neutral ground on Broad Street. And raised garden bed boxes will be placed on the roof of the existing building as well. But I agree that the food garden definitely needs to be expressed even more on site. I need to rethink about the relationship between parking on the roof and garden in the front. Maybe it they donâ&#x20AC;&#x2122;t need to isolate from each other and a more integrated system can be adapted. The parking will be divided up on the roof and the ground so that food garden can be planted at both places.

067

068

069

070

071

072

073

Design review

3.13.2013

Nick Fratta: The garden in the front seems a little extreme, what about a mixture of parking and garden? Food production is a big part of this project, more details need to be shown for the existing building. The production of food need to better planned in the existing building. As part of the mission statement, existing building falls into the “create” part and the connection between the old and new should be stronger. The courtyard of the new building could be shaded as well. The traffic in front of the market can be limited if the parking is divided up between the ground and roof.

074

Response: The existing building is developed as a local fresh food distribution center in the back with space rented to local farmers in the front. The existing building’s floor plan is developed to show connection with the new building. The shaded market place will help to promote the human traffic through the site.

8ft 4ft

32ft 16ft

075

076

0 4ft 2ft

16ft 8ft

Upper Floor

Design review

3.13.2013

Josh Shelton:

Art Classroom

Think Tank

Cooking

Consider sun and breeze all the way around the building. Parking may not be enough. What is the minimum requirement? The interaction with the site and existing building exists, but the site parking and garden need to be reworked on. Donâ&#x20AC;&#x2122;t take away from parking, the neighborhood need it for business. It could be seen as disrespectful if there is no parking visible on the ground, how the building relates to the commercial street is very important. A stronger relationship from parking to store and market should be developed. Response:

Prepping

Classroom

Storage

Part of the parking space on the roof could be planned on the ground so that it is more user-friendly. Getting shopping carts onto the roof is more challenging too. Mixing up parking and garden space will be beneficial for both existing and new buildings.

077

Baking

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30ft 28ft

17ft

3ft

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OUTDOOR

080

Movable Louvers block the summer sunlight and provide shaded outdoor space

28ft

17ft

3ft

081

30ft

082

083

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technical analysis Design Requirements: 18,000 sq. ft addition to the exsisting 59,000sq. ft building and its surrounding site 2 floors Steel frame design required for economy and ease of construction Ceiling height of 10’ to 15’-0” with shed roof Sprinkler system for fire protection Building Code and Occupancy: According to the International Building Code, the given Incubator Lab Project falls within the following occupancy group type: A-2: consists of spaces used for social, recreational, entertainment, and civic gatherings of 50 or more people. This group includes food and drink establishments. This division includes a broad angle of assembly-type uses not specifically falling under other assembly subdivisions, for example, auditoriums, churches, community halls, courtrooms, dance halls, gymnasiums, lecture halls, libraries, museums, nonresidential schools and colleges, and other public gathering facilities.

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Building Height and Area Limitation: Because the building is sprinklered, type II-A construction can be used with 1-hour partitions, maintaining floor area well below the maximum 62,000 sq. ft. per floor with non-combustible construction. Construction Type: Structural steel can be used with one hour rated fireproofing on all columns, beams, joists, and decking. Brick and concrete masonry, as well as reinforced concrete systems are acceptable. Structural Steel System: The resulting decision on a structural system is a structural steel building. The reason for choosing a structural steel system is because steel construction allows for mechanical equipment between structural beams and joists under a floor as thin as 5”.This allows a smaller combined dimension between structure and ceiling plenum. Configuring the Structural System: A Beam and Column construction system is used with shear walls, which allows the structural bays to maintain an open appearance and eliminates any type of cross bracing on the exterior. Sizing the Structural System: Columns: With Columns bays at 32 by 36, each column has a tributary area of near 1160 sq. ft, suggesting W18 columns. Decking: The 12 ft spans can be achieved using 3 inch steel decking with 3 inches of reinforced concrete which equals a total slab depth of 6 inches. The 12 foot span requires less secondary beams. Bay Framing and Floor Slab: Secondary beams are placed along the 32’ span in most cases to minimize their span. Precast 6 inch reinforced concrete floor slabs are used on the ground level to keep the building elevated from the sandy soil and potential flooding in the area. Beam Depth: W18 steel I-beams are used as primary structure, spanning up to 32 ft.

Daylighting: 12 ft. cantilevered balconies and movable vertical louvers along the southwest facades provide sufficient shading for interior space. To achieve a sufficient degree of daylight in the Think Tank space, high windows on the north and east side will allow in additional daylight. The 2nd level contains commercial kitchen spaces, where all west daylight is shaded by balconies and louvers to prevent heat over-gain. With floor-toceiling windows on east and north facades, maximum depth of diffused light penetration will be allowed into the room. This New Orleans Vernacular tradition provides a space that users can enjoy cooking and baking in. Passive Systems: Shading: 12ft balconies and vertical louvers passively shade the southwest side of the building. Planted citrus trees on site will also protect the building skin from being over heated. Ventilation: The Nana wall system along both sides in the restaurant space can be open fully as needed. Bigass fans on ceiling can increase the air flow in this space as well. These strategies can help to create a year-round outdoor space that does not need mechanical cooling.

Plenum Space and Floor to Floor Height: A minimum ceiling height of 10’ is desired at the lowest point of the roof structure. With W18 Steel I-beams,6 inches of floor slab and an extra space for electrical and mechanical equipment, plenum space is designed at 1’ below the bottom of primary beams. This requires a floor to floor height of about 13’-0”. Building Egress and Circulation: For A-2 occupancy, the maximum travel distance to two independent exists is given as 200ft. because the building is prinklered, it is given as 250ft instead. The maximum common path of egress travel is 30ft for assembly fixed stating with 50 or more occupants and 75ft for others. Minimum doors width is 32’’ and minimum corridor and stair width is 44’’. The resulting strategy placed one fire stair on the southwest end of the building and one on the northwest end, to equally distribute exists and common paths of travel to programmed spaces. A large indoor circulation path is created in a straight line between these 2 exists.

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Mechanical and Electrical Systems: Mechanical system: The building is divided into 3 zones: Think Tank, Restaurant, and Commercial Kitchen. The Restaurant will be naturally ventilated all year round. The rest of the space will use VRV rooftop system for required cooling and heating. VRV stands for Variable Refrigerant Volume, also known in the wider industry as variable refrigerant flow (VRF). A VRV/VRF system is the only commercial system that continuously adjusts the refrigerant volume within the system to match exactly the heating or cooling requirement in each area, for optimum comfort and maximum energy efficiency.VRV system allows maximum area temperature control in spaces with varies uses. All required system units except vertical chaser, supply and return ducts will be located on top of the roof. Electrical equipment: Space for electrical equipment is supplied in the electrical room the ground floor with a vertical chaser up to the second level.

building systems

088

passive/mechanical system

egress system

089

structural system

090

091

Detail Development

facade study

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093

facade study By developing the 2D picture plane surface with a focus upon the nature of the space, landscape, materials, structure, details, and people. After studied similar precedent projects, I started to figure out the building envelopes by making 3D model onto the 2D drawing. With the envelope layered onto it, including floors, walls, ceiling planes, roofs, windows and stairs, the North Broad Elevation helped me to strength the big idea of this project.

094

095

section study Again, by developing 2D and 3D building sections, both out from the picture plane and into the picture plane, I started to understand how building structure start to connect to each other. Sketching 2D detailed section drawings and building 3D section models simultaneously really helped me to figure out the special and structural relationships between different parts of the building.

096

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detail development perfect wall concept

“There are lots of different ways to put a wall together, but all of them are subject to the same strategy for control of natural forces: water, air, heat and water vapor.” The key to wall design is placing all the control layers in the right relationship within the wall assembly. The perfect wall concept: locate the insulation control layer outside the other control layers and condensation inside the wall will never occur.

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▪▪ ▪▪ ▪▪ ▪▪ ▪▪

Water held to outside Water Vapor stopped condenses outside Outside air stopped Dries to outside

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Water Vapor inside cannot enter insulation can’t condense Inside air stopped Dries to inside

wood rain screen extruded polystyrene insulation air, water, and vapor barrier metal stud wall plywood interior wall

099

recycled newspaper insulation

Isometric Wall section 1/4â&#x20AC;&#x2122;â&#x20AC;&#x2122; = 1â&#x20AC;&#x2122;

sloped gravel to drain

extruded polystyrene insulation air, water & vapor control membrane concrete on metal deck wood ceiling panel

recycled cellulose insulation

detail A

100 detail B

detail A

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detail B

Design review

4.17.2013

John Gaunt: All the drawings represent the project nicely, however, they should be organized better. To tell the design story in a clear and straight way, all the information needs to be presented in an organized manner. He thinks the renderings helped to capture the feel of New Orleans, and the section models are good process development. A few graphic changes can be made on the isometric wall section drawing, and all detail drawings should be on one sheet. Reflection: I agree with what Dean said about the importance of organization. I should work harder on how to tell my design story in a better organized way. For instance, all the system diagrams and detail drawing should be printed and pinned on the wall in the same area. For the final review, I will organize everything and plot the drawings in a more efficient way. 102

Michael Gibson: The floor plans are very clear and organized; he thinks that they showed my work was thoughtful overall. The restaurant as the heart of the project makes everything connect to each other. However, he thinks the L-shaped stair doesnâ&#x20AC;&#x2122;t belong to the grand space or it should be designed and detailed in a more beautiful way. A lot of good suggestions were given about the detail drawings during the conversation as well. Nathan Howe: He mainly focused on the structure and detail drawings. He suggested that I should develop more 2D drawings that would represent the nature of my project more. Reflection: Some small changes can be made on the floor plans to make the design concept even stronger, but I have to be careful not to lose the big idea I had in the beginning. All the structure detail drawings can be fixed to communicate better. I should develop 2D details to show how the moveable louvers tacks actually work.

103

Design review

4.17.2013

Chad Kraus: The grid design concept needs to be more obvious, maybe the structure can be exposed to express the grid. In terms of the site, keep the original design idea of having an urban garden in the front instead of compromising parking and gardening. The Broad Street elevation needs to be treated differently. Again, the existing and new construction should be unified and connected in some way. Reflection: The space between the new construction and the existing building needs to be better treated. The connection to the existing building will be more efficient. I also need to make a strong argument for my parking and gardening layout on site. Instead of compromising my design, I should push myself more and make the concept stronger.

104

8ft 4ft

32ft 16ft

105

ra canopy evaporation

106

stormwater runoff

infiltration through roots of native plants

deep percolation

groundwater discharge

Site water treatment

ainfall

107

bioswale plant mix

108

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Final Documentation

final review

5.14.2013

Reflection: So it was time to bring everything together as a whole. Looking back at my personal interest and passion over the city and the project itself, I wanted to find the core: food, that and the street life of New Orleans. There were many influential factors that shaped this project, just like these diagrams show. However, through sharing and eating food with my dear professors, classmates and people we met in New Orleans, I learned to capture those meaningful moments in my project.

110

There were still many questions left to be answered. I would like to think this is always an ongoing project for me, just like the food movement itself. I dare say, this special short yet long period of studio time is going to shape how I will think about my architectural education and profession in the future. This book is an appreciation to my professor and classmates who made 609 a unique experience for me.

sun & wind

street a

building relationships

strip gr

rids

111

actvity

corner block

victory garden

outdoor market

112 Think Tank

Business Incubator 300 Restaurant

Tool & Bike Shop

Electrical Room

food truck

frozen checkout

packaging

frozen

farmer venders

cooler

coldwork

storage

carts

cold storage recycling

composting

dry storage

113

loading meat/seafood

114

Upper Floor 0 4ft 2ft

16ft 8ft

Think Tank

Classroom

Baking

Cooking

Prepping

Art Classroom

Storage

115

116

117

118

119

building systems

roof top VRF systems naturally ventilated space

duckwork for merchanical system

passive/mechanical system

120

egress system

3’’ steel deck

6*8 wood joists

121

2*4 wood louver pieces W10*26 steel I-beam

cantilever elements

W10*12 steel column

3’concrete footing

6’’ square steel column 32’-0’’

structural system

36’-0’’

Structural details

122

Isometric Wall section

sloped gravel to drain

extruded polystyrene insulation air, water & vapor control membrane concrete on metal deck wood ceiling panel

123

recycled cellulose insulation

124

125

126

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129

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works Cited 1.

Kevin Lynch _ Wasting Away

Michael Pollan _ In Defense of Food

Shannon Criss _ ARCH 609 Programming Assignment Hand Out

Chang, Candy. I Wish This Was. 2010. http://candychang.com/i-wish-this-was

http://mcno.org/documents/lambert-midcity.pdf

http://www.gnocdc.org/

http://cargocollective.com/UCLA/From-fragmented-city-to-Archipela-

go-New-Orleans

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EAT CREATE RELATE

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Hello... All works designed and bound by June You. 2013. Questions? Please reach me @ juanyou@ku.edu 785.580.8767