FOOD INTER[ACTION] a reclaimed industrial yard
+
food culture exchange KATHERINE SCHWINGEL
Copyright 2012. All rights reserved. No part of this book may be reproduced in any form without written permission from the author. Made in partial fulfillment of a Bachelor’s Degree in Architecture. California Polytechnic State University, San Luis Obispo. Designed and written by Katherine Schwingel. Printed in the United States.
to my parents for 22 years of tireless love and support to stephanie for the late night phone calls and your unwavering friendship to lisa, madi, and tao for computer bailouts during crunch time and your unwavering friendship to christine for moral support and roommate rants about everything
to those who have listened and discussed this project with me across multiple tables, over meals and piles of trace
i thank you
01
case studies
02
the people & the place
03
the program & the purpose
04
design development
05
sources
06
TABLE OF CONTENTS
food culture + suburban growth
6
7
food culture
01
“
we forget that people have eaten for a great many reasons other than biological necessity. food is also about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity. michael pollan in defense of food
“
like the table itself, food stages events, congregating and segregating people, and food becomes an architecture that inhabits the body.
10
Around food, we gather and communicate. In modern society, this statement conjures images of friends eating at a restaurant or a family sitting around the home dining table. However, our appetites have shaped our environments since the Neolithic period. Nomadic hunter-gatherer groups created permanent settlements once land was utilized for farming. The knowledge of dependable food sources within close proximity allowed other trades to flourish, and urban centers then continued to grow. Cities and their food systems were traditionally spatially interwoven; however, industrialization pushed agriculture to the outskirts as factories and technological industries grew in the city centers. The physical separation of the city’s population from the land that sustained them established the modern man’s psychological relationship with food production and consumption. The lack of exposure to food systems substantially disconnects us from the effort it takes to create food - the producer and the consumer are now two separate entities, sometimes thousands of miles away from each other. Children are now accustomed to thinking food comes from the grocery store, but this can all change with a reintegration of our food systems into the fabric of our cities.
pierre bourdieu
habitus of everyday life 11 Currently, food spaces in our cities solely promote consumption, but this will not sustain communities over time. This project strives to use the community food system concept to promote all processes that encompass the meal - growing, harvesting, cooking, eating, and composting. Engagement and education concerning this perpetual relationship we have and always will have with food drives this proposal. Despite being site-specific in this instance, the integration of food processes in one place, housed by an architectural intervention that supports these activities, may be utilized as a place making device for communities to celebrate local food culture and revitalize their economic and social framework.
Photograph by Laura Letinsky, Berlin, 2001
PRE INDUSTRIAL REVOLUTION 12
cheap energy sources allow for easy transport
one family’s plot
grew diverse crops to feed themselves and their neighbors
at the turn of the 19th century, the average American farmer could feed
6 to 8 people
POST INDUSTRIAL REVOLUTION 13
that same plot may grow one crop to create biofuel feed for animals & the base ingredients for well preserved food on supermarket shelves
now the average American farmer can feed
126 people food, inc.
14
“
“
we’re all looking for someone else to cook for us. the next American cook is going to be the supermarket... all we need now is the drive-through supermarket. harry balzer
FAST FOOD THROUGH TIME 16
1872
2010 FOOD TRUCK HORSE DRAWN LUNCH WAGON
1955
FAST FOOD CHAIN
the convenience of consumption has surpassed any want of knowledge of our food’s origins.
LUNCHEONETTE
1880s
but this can be changed. 1939
AUTOMAT
DINER
DINING CAR
1924
1892
THE SURGE IN U.S. FARMERS MARKETS 17
in
1974
there were fewer than
100
farmers markets.
when the federal government passed the Farmer to Consumer Direct Marketing Act. in in
1994 2006
there were
1,755
markets.
there were
4,385
markets.
more and more people care to know how and where their produce is grown, and who is growing the produce. do our cities have the infrastructure to accommodate this alternative method of grocery shopping?
paul knox small town sustainability
FOOD & PLACE 18
19
As our food became more global, less local, and homogenized, the places created to house these commodities also became homogenized. The ‘supermarket’ suddenly becomes a building typology - the big box architecture many of us have grown up knowing as ‘the place to buy food.’
But where are these supermarkets? These three images could be from almost anywhere in the country - the corporations’ desire for continuity outweighs regional considerations that could affect the design of the space.
20
21
suburban growth
01
ORANGE, CA: FROM FARMLAND TO SUBURB 22
1 886
2007 23
“
24
the big design and development project of the next 50 years will be retrofitting suburbia.
Abandoned industrial properties sit dormant within disconnected suburban networks. The explosion of industry along transit lines, and subsequent large machinery-oriented spaces expanded the built environment at an alarming rate through the second half of the twentieth century. Extensive square footage provided the means for mechanized work and surplus of product to be delivered across the country and all over the world. Yet, this left the suburbs scaled to these processes, with streets rapidly growing to accommodate the influx of cars and industries being zoned in separate areas from residential life and commercial space. Now many of these industrial properties sit abandoned within disconnected, expansive suburban networks. This proposal strives to exploit the potential for these properties to become thriving community ‘living rooms’ in growing suburbs.
ellen dunham-jones
retrofitting suburbia 25
ORANGE, CA HISTORY 26
During the Portola Expedition of 1769, Spanish soldiers traveled up the coast of California in search of Monterey Bay after founding the first mission in San Diego. Spanish colonization spread in subsequent years, and once these soldiers retired, many decided to return to Orange County (originally named Rancho Santiago de Santa Ana) and buy land to raise cattle herds, whose hides were being shipped abroad for a substantial profit. As more Europeans began arriving, the partitions of the 200,000 acre Rancho emerged as a problem. Alfred Chapman, one of the lawyers for the owning family, received 4,840 acres as payment for his services, and planned for his share to be turned into viable farmland. He began construction for an irrigation ditch from the Santa Ana River and completed it in 1871. The other family attorney, Andrew Glassell, then laid an eight block townsite around an open Plaza Square, which was then surrounded by ten acre farm lots.
1870s
1910-1945
1950
1960
grapes and grain emerged as cash crops over acres of flat, arable land
vineyards eradicated by disease; orange, walnuts, and apricots become leading tree crops
World War II veterans and families flock to Orange County for the mild climate, suburban lifestyle, and the prospect of good jobs
tract developments replace orange groves as population increases from 12,305 to 26,444 - a 226% increase
LAND USE TODAY 27
planned community 11%
recreation open space
industrial
24% open space
9%
1% agriculture
46% single family
10%
public institutions
7%
52% residential
6% 8%
industrial
commercial 1% office 2% 3% public institution mixed use
7% 3% multi family duplex
2010 planned land uses (% acreage)
5% 4% 1% resource areas commercial mixed use
2010 zoning districts (% acreage)
28
29
case studies: food markets + reclaimed structures
02
30
PIKE PLACE MARKET
31 Founded in 1907, Pike Place started as a citysponsored experiment to assist local farmers in selling their produce directly to consumers. After WWII, farming technologies and transport innovations drastically changed the local farming economy, which led to the market’s decline. Shoppers were moving to the suburbs and shopping at supermarkets. Despite redevelopment initiatives that threatened the longevity of the market, it still stands today and has become a landmark for the city, and a strong neighborhood beacon.
SEATTLE, WA
32
LA BOQUERIA
33 The prominence of La Boqueria along the main thoroughfare of Las Ramblas establishes the importance of food in the daily lives of local residents. The size and selection offered here now draw tourists from all over the world. The market’s vitality even today poignantly illustrates what the Spanish people value - good, fresh food for themselves and their families. Scale is critical here - the market really stands to serve the whole city and visiting tourists, and their exceptional selection draws residents by whatever mode of transport is necessary.
BARCELONA, SPAIN
34
EATALY
35 This Italian food hall offers multiple stations focusing on a specific food as the main ingredient. The multitude of choices leads to a wandering sequence through the space. However, the stacks of imported products in the more elegant version of the supermarket within the food hall sterilize the space and is not perceived as a place for the average consumer, but rather the affluent city dweller. And while food is prepared in front the customer, there is very little knowledge exchange between cook and customer.
NEW YORK CITY, NY TPG ARCHITECTURE
36
PLAZA FOOD HALL
37 As with the Eataly Food Hall, the Plaza Food Hall scales the concept down to only a few stations where renowned chefs make food inches from the plate. The entry market allows customers to buy artisanal products and specialty goods used in the restaurant. However, this project also serves a more affluent customer more interested in well made and well crafted plates rather than hands on interaction and an equal relationship between cook and customer.
NEW YORK CITY, NY JEFFREY BEERS
38
SUSTENANCE STUDIO
39 Located on Santa Barbara Street in San Luis Obispo, Sustenance functions both as part cooking school and part restaurant. Here, the customers become the chefs and learn to make a dish alongside others looking to learn a thing or two about cooking. The main space contains both kitchen prep area and dining tables surrounding the central island, allowing for direct communication at all phases of the preparation and consumption process. This main space also houses artists’ exhibits and large events, becoming a bigger facet of the community.
SAN LUIS OBISPO, CA
40
POTRERO ORGANIC SCHOOLYARD
41 In an effort to address the scarce resources for organic food in the Potrero Annex, “this project provides an organic garden, education center and farmer’s market within a thriving but underserved community.” In partnership with Alice Water’s Edible Schoolyard and Architecture for Humanity, the proposal has its roots planted firmly within the community. Essentially this project becomes a community center, “serving to connect people to the earth and to one another.”
SAN FRANCISCO, CA AIDLIN DARLING
42
SLOW FOOD NATION PAVILION
43 “This festival pavilion tells the story of the making of chocolate through an immersive, multi-sensory environment that is equal parts education and appetite. Visitors enter through a filter of galleries, formed by stacks of shipping pallets, where display graphics illustrate the multinational process of artisanal chocolate production. Beyond the galleries, a communal tasting table runs the length of the pavilion, where chocolate makers share the stories of their craft and samples of their unique blends.�
SAN FRANCISCO, CA AIDLIN DARLING
44
CONTEMPORARY ART MUSEUM
45 In Raleigh’s Depot Historic District, an old building for Allen Forge & Welding is transformed into a new museum that has revitalized this struggling area of the city. The addition of the outdoor canopy signals the newly renovated interior, but also creates a reception area for visitors to mingle during large art events. The potential of this humdrum building was recognized by Brooks+Scarpa, and the history of the area was preserved in their take on the modern art museum.
RALEIGH, NC BROOKS + SCARPA
46
ARTSCAPE WYCHWOOD BARNS
47 This early 20th century streetcar repair and maintenance facility has been abandoned for decades, and Du Toit’s retrofit transformed the space into artist studios, housing, community spaces, and parks. Once the project was completed, a community led farmer’s market moved onto the property, and performances have been completely full capacity. This is an important example of a successful retrofit that utilized existing building shells to transform an entire community and take pride in this former industrial site that had been abandoned because of perceived lack of necessity.
TORONTO, CANADA DU TOIT ARCHITECTS
48
WALDEN STUDIOS
49 The concrete contruction of an old barn in Sonoma County provided the strong physical and historical base for this modern intervention. The frameless glass box inserted into the barn as well as carefully cut portions of the existing walls lend a lightness to the project and a seamless transition from interior to exterior space. Different programmatic areas are defined by varying ground levels and a mixture of materials along the ground plane. Walden Studios takes a more drastic approach concerning the question of maintaining existing architecture.
GEYSERVILLE, CA JENSEN & MACY ARCHITECTS
50
URBAN OUTFITTERS CORPORATE CAMPUS
51 Taking advantage of the necessary open floor plan of the old shipyard, MS & R concentrated on furniture interventions and interior renovation for the corporate campus of Urban Outfitters. The existing steel structure of the old Navy shipyard buildings works in balanced tension with the new addition of glass and wood in circulation spaces. This project exemplifies the potential for existing, abandoned structures to be given second lives as viable architectural and experiential spaces.
PHILADELPHIA, PA MS & R, LTD.
52
53
the people & the place
03
ORANGE, CA DEMOGRAPHICS 54
1% black
136,416
3% other
11% asian or pacific islander
people live in the city of orange
6,128
students attend chapman university
47% white 38% hispanic
ethnicity
55
70-79
80+
under 5
5% 3% 6% 6%
8% 5-9
60-69 49% female
12%
51% male
10-19
50-59
20-29
40-49 14%
14%
16% 30-39 14%
sex
age groups
56
“
never doubt that a small group of thoughtful, committed citizens can change the world. indeed, it is the only thing that ever has. margaret mead
A BRIEF HISTORY OF ORANGE HOME GROWN, INC. 57
primary mission: “to cultivate a healthy community through family friendly and community based educational programs in collaboration with likeminded community organizations� non profit organization founded by long time Orange, CA residents in 2011 runs the farmers and artisans market every saturday 9am-1pm just received permits to run year-round in november 2011 started a local chef demo series many local chefs with restaurants in the downtown plaza fully embrace and support the market currently, utilizing the fresh produce for their restaurants and participating in the demonstration series.
58
CURRENT MARKET VENDORS artisans ADAM’S RANCH FAT-PLANT MAN BABA FOODS ANGEL BITE COOKIES GALLERY ON GLASSELL OC BAKING CO JULEP’S FLORAL DEBBIE’S DELIGHTS EN FUSO
certified olive farmer certified plant grower hummus, pita bread, pita chips italian style cookies olive oil, tapenades, fruit syrups, sourdough bread, ciabatta european artisan breads, assorted pastries flower arrangements baked goods, desserts smoked olive oils
farmers JIM DAVIS MOUNTAIN MEADOW GUERILLA BEEKEEPERS CARLSBAD AQUAFARM KANE FAMILY FARMS BOUJIKIAN FARMS PUDWILL BERRY FARMS RAY’S RANCH LA NOGALERA HA’S APPLE FARM HOPKINS AG YAO CHENG FARM GAYTAN FARMS DEY DEY’S BEEF ORGANIC PASTURES ARMENTA’S FARMS ALAN WILLIAMS OC PRODUCE POLITO FARMS WEISER FARMS
avocados, tangerines, lemons, oranges mushrooms (7 varieties) honey and honey based products carlsbad mussels, carlsbad oysters, red ogo seaweed avocados grapes, stone fruits, pomegranates blueberries, raspberries, blackberries, goldenberries, figs free range eggs, certified organic fruits and vegetables walnuts, walnut oil certified organic apples, pears, asian pears, dried apples, jams almonds, almond butter asian fruits, asian vegetables vegetables, strawberries, cantaloupe, watermelons pasture raised, grass fed beef, chicken, lamb, pork certified organic milk avocados oranges, limes, lemons, grapefruit, passion fruit, pomegranates certified organic vegetables citrus (special varieties) and avocados baby potato medley
59
FARMER DISTANCES 60
50 MI 100 MI 150 MI 200 MI Farmers that sell at the Orange Farmers Market come from within 250 miles to deliver straight-from-the-farm produce and other products to Orange residents.
250 MI
WEEKLY COUNTY MARKETS 61 la habra
sunday markets (5)
brea
tuesday markets (5) buena park los alamitos
cypress
placentia
fullerton
yorba linda
wednesday markets (4) thursday markets (3)
anaheim
villa park
friday markets (3)
stanton seal beach
garden grove westminster huntington beach
orange
santa ana
saturday markets (9) unincorporated area
tustin
fountain valley costa mesa
lake forest
irvine
newport beach
mission viejo
laguna woods aliso viejo laguna beach
rancho santa margarita coto de caza
laguna hills las flores
laguna niguel dana point
san juan capistrano san clemente
29 weekly markets serving 3,018,963 people
CONTEXT MAP 62
57
55
5
22
PROPOSED SITE
CHAPMAN UNIVERSITY
ORANGE HIGH SCHOOL
DOWNTOWN PLAZA
OFFICE PARK DISTRICT
ELEMENTARY SCHOOLS
OLD TOWNE DISTRICT
MAJOR FREEWAYS
RAILWAY LINE
WALKABILITY 63
10 minute walking radius
FOOD DESERTS IN ORANGE 64
Food deserts are geographic areas where access to healthy, fresh produce, dairy, and meat is severely limited or nonexistent for low-income families. Reasons for this may be sheer distance from mainstream supermarkets, high prices, or inadequate public transit.
FOOD SOURCE DIAGRAM 65
RALPH’S
FRESH & EASY FRESH & EASY
RALPH’S LA BODEGA MARKET
FROM THE STREET 66
farmer’s market parking lot
packinghouse storage
67
time warner business building
VIEW ACROSS THE STREET 68
chapman university dodge film studios
abandoned packinghouses
69
delivery business
farmers market parking lot
SITE: 350 N. CYPRESS AVE. 70
LOADING AND COOLING ROOMS
PACKINGHOUSE OUTDOOR METAL CANOPY STORAGE BUILDINGS
71
THE HISTORIC PACKINGHOUSE 72
1930 The Villa Park Orchards Packinghouse was established in Villa Park in 1912 when 48 local fruit growers organized to harvest, pack, and market their fruit. In 1967, VPOA moved into the newly available packinghouse in Orange to handle the overflow of produce at their main location. In 1978, packing operations at the original site stopped, and VPOA transferred permanently to the Orange location. Chapman University purchased the packinghouse in 2004 and leased the facility back to VPOA. Packing operations ended in 2006, at which time the facility was the sole remaining operating packinghouse in Orange County. The facility is now on the Registry for National Historic Places. Chapman University uses the building for storage of new furniture shipments currently. Plans for moving the science department to the main packinghouse are in the works.
2012
SOUTH VIEW OF LOADING AREA
73
PACKINGHOUSE INTERIOR
NORTH VIEW OF EXISTING PARKING LOT AND FARMER’S MARKET
INSIDE THE PACKINGHOUSE 74
75
76
77
the program & the purpose
04
78
01
community garden plots citrus orchard toolhouse seed bank
growing
02
farmer’s market stations demonstration stations
exchanging
03
shared kitchen cooking studios
cooking
04
restaurant cafe
eating
05
food waste bins bathrooms
composting
30 CURRENT FARMER VENDING SPACES (45 FUTURE)
6800 sf
GARDEN PLOTS
2000 sf
PRODUCE UNLOADING LOOP
4000 sf
CIRCULATION
10000 sf
INDUSTRIAL KITCHEN
1500 sf
refrigeration dry storage dishwashing prep area cooking office
200 sf 200 sf 300 sf 300 sf 200 sf 100 sf
COOKING STUDIOS (3)
900 sf each
CAFE
900 sf
ORANGE HOME GROWN OFFICES
200 sf
BATHROOMS
150 sf
JANITORIAL SPACE
150 sf
STALL STORAGE
675 sf
29075 sf
79
THE PURPOSE 80
provide a permanent fixture in the community for the emerging farmer’s market
increase walkability of the downtown core between the plaza and chapman university
utilize an abandoned lot for outdoor space residents actually want to use
provide an alternative for food procurement and job opportunities in exchange for fresh food
81
82
83
design development
05
84
’pa-l m(p)-,sest e
THE PALIMPSEST
a manuscript on which the original writing has been effaced to make room for later writing but of which traces remain something reused or altered but still bearing visible traces of its earlier form
85 REPURPOSING TWO RUSTED DESK LEGS A ROOM DIVIDER PANEL AND SALVAGED STEEL TO CREATE A CUTTING BOARD AND SERVING TABLE Under the rust and three coats of teal, yellow, and cream paint was a structurally sound pair of metal legs. Under the cobwebs and varnish darkened with time was a solid slab of wood with raised platforms perfect for preparing food. From these raw ingredients a cutting surface formed, which then became the backdrop to new conversation at the first thesis show of the year. The bread knife left the marks of everyone who had taken a piece - a testament to the temporality of ‘perfection’ and denial of the human touch. Now, as a finished object, the cutting surface remains imperfect, with these cuts preserved and new cuts encouraged.
86
87
food inter[action] cutting&serving table vellum furniture competition entry 2011
First there was fire. Then the hearth. Then the dining table. All centers of community, sustenance, process, and sensory memory. Ideally, each one of us utilizes a surface for eating three times a day; 1095 times a year. What if this individual necessity translated into an urban framework - a city dining table built on community, sustenance, process and sensory memory?
FURNITURE AND SPATIAL EXPLORATIONS 88
market stall ideas
front facade treatment | exploration of beacon elements
89
community garden plots as the center of the project exploration of interstitial space
FIRST DEMOLITION PROPOSAL 90
busier pedestrian & car access
loading docks | storage (proposed demo) chapman university property businesses
91
open up site for usable land
PRELIMINARY SECTION 92
exposed existing structure and finishes. [authenticity]
93
the hearth. [social gathering]
pivoting glass doors. [community interface]
EXISTING STRUCTURE 94
mansard roof
sawtooth windows
wooden beams
wooden columns open floor plan
PRELIMINARY DESIGN 95
mansard roof
restored wooden beams
infill program
restored south and east facades
PROGRAM ADJACENCIES 96
cooking studios double height kitchen restaurant offices
coffee bar garden plots bathrooms seed bank and toolhouse
PRELIMINARY SITE PLAN 97
restored arable land
citrus grove
public seating area and lawn farmers market stalls farmer parking
1” = 120’-0”
A SHIFT IN FOCUS 98
infill of the packinghouse
converting the outdoor metal canopy and redesigning outdoor space
99 Program requirements within the packinghouse proved to be an inefficient solution for the space, so I shifted focus to the outdoor metal canopy located immediately in front of the packinghouse. In keeping with Chapman University’s plans, I foresee the packinghouse being converted to a new science department, with the ability to expand on their Food Science program. The market and cooking labs would work in conjunction with the science department while still providing a comfortable place for the surrounding community.
FINAL SITE PLAN 100
existing packinghouse
delivery access open market plan
citrus tree orchard outdoor shaded seating community garden boxes widened city sidewalks
SECTION A
SECOND FLOOR PLAN 101
3 7
4
8
6
2
5
1
1 2 3 4
outdoor terrace demonstration platform administration | offices bathrooms
5 6 7 8
restaurant dining shared kitchen learning lab food storage
MATERIAL PALETTE 102
existing corten steel structure
polished concrete
reclaimed wood
standing seam metal roof and wall
Influenced by the aged rail lines and wood tracks adjacent to the site, the simple forms of the furniture take on this aesthetic, while the industrial character of the site remains intact. Updated with new standing seam metal siding and glass facades for visual transparency, the building retains its character but allows for passersby to witness bustling activity within.
FURNITURE SYSTEMS 103
SELL & EXCHANGE 12’ long tables for farmer and artisan product to be displayed with supply storage underneath
polished concrete surface concrete shelf
steel frame reclaimed wood
FURNITURE SYSTEMS 104
EAT & CONVERSE communal table that promotes spontaneous conversation, with planters anchored on both sides for young saplings
table surface
tree planter
FURNITURE SYSTEMS 105
REST & GROW reclining and upright seating surrounding planter boxes for herbs to be used on site
herb planter box
movable work surface reclining seating upright seating for two
EAST FACADE DETAIL 106
existing tapered steel column steel I-beam cable track for hydraulic cylinders hydraulic cylinder steel casement window
steel pipe
107
To encourage a comprehensive integration with the surrounding community, it is important to promote an open dialogue between the interior and exterior. The east facade on the ground floor is designed to promote as much as interaction between the two as possible. Two windows in each bay open outward on pivoting hinges, extending the space out and creating an awning for the concrete outdoor bar.
STRUCTURAL DETAIL MODEL 108
MODEL
109
CITRUS ORCHARD SEATING PLATFORM 110
111
STRUCTURAL SYSTEMS 112 replaced steel canopy
existing corten steel structure
north and south glass facades
second floor plate
steel columns
metal siding
EAST FACADE AND OPEN MARKET FIRST FLOOR 113
LONGITUDINAL SECTION 114
SECTION A
115
OPERABLE GARAGE DOOR ENTRY 116
117
OPEN STATIONS WHERE LOCAL AND VISITING CHEFS CAN HOLD SEMINARS AND DEMONSTRATIONS TO SMALLER AUDIENCES DURING MARKET HOURS 118
119
FROM INDUSTRIAL YARD ---
120
121
122
--- TO COMMUNITY LIVING ROOM & MARKET
123
SOURCES 124
BOOKS AvroKo. Best Ugly: Restaurant Concepts and Architecture. HarperCollins Publishers: New York, 2007. Ben-Joseph, Eran. Rethinking a Lot: The Design & Culture of Parking. MIT Press: Cambridge, 2012. Bloszies, Charles. Old Buildings, New Designs: Architectural Transformations. Princeton Architectural Press: New York, 2012. Brigandi, Phil. A Brief History of Orange, California: The Plaza City. The History Press: Charleston, 2011. Dunham-Jones, Ellen, and June Williamson. Retrofitting Suburbia: Urban Design Solutions for Redesigning Suburbs. John Wiley & Sons, Inc.: New Jersey, 2009. Food + Architecture. Ed. Karen Franck. Great Britain: Wiley-Academy, 2002. Hodgson, Petra Hagen, and Rolf Toyka. The Architect, the Cook, and Good Taste. Birkhauser: Berlin, 2007. Horwitz, Jamie, and Paulette Singley, eds. Eating Architecture. Massachusetts:The MIT Press, 2004. Kashiba, Shiro. Shiro: Wit, Wisdom & Recipes from a Sushi Pioneer. Chin Music Press: Seattle, 2011. Knox, Paul L., and Heike Mayer. Small Town Sustainability: Economic, Social, and Environmental Innovation. Boston: Birkhauser, 2009. Pollan, Michael. The Botany of Desire. Random House Trade: New York, 2002. Pollan, Michael. In Defense of Food: An Eater’s Manifesto. The Penguin Press: New York, 2008. Pollan, Michael. “Out of the Kitchen, Onto the Couch.” The New York Times, 29 Jul. 2009. Web. 17 Oct. 2011. Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. The Penguin Group: New York, 2004.
FILMS Dawson, Arthur Potts. “A vision for sustainable restaurants.” TED Talks Dec. 2010. 24 Jan. 2012. <http://www.ted.com/talks/lang/en/arthur_potts_dawson_a_vision_for_sustainable_restaurants.html>.
Food, Inc. Dir. Robert Kenner. Magnolia Pictures, 2008. Film. King Corn. Dir. Aaron Woolf. ITVS, 2007. Film. Steel, Carolyn. “How food shapes our cities.” TED Talks Jul. 2009. 10 Dec. 2011. <http://www.ted.com/talks/lang/en/carolyn_steel_how_food_shapes_our_cities.html>.
WEBSITES “Farmers and Artisans.” www.orangehomegrown.org. Orange Home Grown, Inc. Web. 3 Nov. 2011. “General Design Honor Award: Walden Studios.” www.asla.org. ASLA 2008 Professional Awards. Web. 28 Mar. 2012. Minner , Kelly . "Urban Outfitters Corporate Campus / Meyer, Scherer & Rockcastle.” http://www.archdaily.com/92989. ArchDaily, 2010. Web. 28 Mar. 2012. “Our City at a Glance 2011.” www.cityoforange.org. Community Development Department. Web. 22 Nov. 2011. “Pike Place Market.” www.pps.org. Project for Public Spaces, n.d. Web. 9 Dec. 2011.
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