Martin Pavlinic P
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Sections
PUBLIC WAY: SHIFTING GRAVITIES 1st Semester Landscape Architecture Studio with Jane Hutton
Canopy plan
Landscape Architecture | Public Space | Campus Design
Model
PUBLIC WAY: SHIFTING GRAVITIES 1st Semester Landscape Architecture Studio with Jane Hutton
View from Harvard Gate
Landscape Architecture | Public Space | Campus Design
ging, dog walking, and occasional unseemly lurking; to the southeast, the so-called Abbott’s Wood, a neighborhood promenade with play areas and benches; to the west, near the hospital, a picnic area with tennis courts, and a tenuous connection to Scarboro Hill and pond; to the Northeast, a stadium surrounded by a wooded city park with playgrounds, and the potential-filled ruins of some old bear dens. Large portions of the park are also cut off from the public through a golf course and a large zoo. To begin, the traffic circulation will be rerouted to the north and the south so as to not shear the park in two with fast-moving and difficult to cross automotive traffic, uniting the core of the walkable park. My proposal seeks to sew these varied areas together with a large, singular gesture, articulating and edges and celebrating features of each part of the park. As it winds through the park, it has a hidden pavilion at the old bear dens, a play/rest area at each of the ruins of the original park facilities buildings, a rocky cascade through the wilderness, an allee through the country park/golf course, a winding loop around the pond and finally an urban promenade along the Dorchester edge. As a counterpoint, the existing Circuit Drive will be reimagined as a planted belt, the soft stroke next to the rocky one. Visible from all parts of the park, the threads pull everything together, creating a singular gesture perfectly legible as the core of the park, around which everything revolves.
Glacial stone deposits, New England stone walls, large gestural land art, incised pathways.
Glacial stone deposits, New England stone walls, large gestural land art, incised pathways.
Site Plan and Diagrams
URBAN GRADIENTS: THE STONE THREAD 2nd Semester Landscape Architecture Studio with Jill Desimini/Anita Berrizbeitia
Axon Renderings
Landscape Architecture | Public Space | Park Design
Sections
URBAN GRADIENTS: THE STONE THREAD 2nd Semester Landscape Architecture Studio with Jill Desimini/Anita Berrizbeitia
Forest and Golf Course Views
Landscape Architecture | Public Space | Park Design
Study diagrams and sketch models
SURFACE & DEPTH: GOVERNMENT CENTER 1st Semester Landscape Architecture Studio with Jill Desimini/Anita Berrizbeitia
Site Plan
Drainage Plan (top left) and Model
Landscape Architecture | Urban Design | Public Space
URBAN POROSITY: MEDELLIN Option Studio with Giancarlo Mazzanti and Camilo Restrepo (collaboration with Justin Jackson)
Landscape Architecture | Urban Design
Map/Diagram, Catalog and Rendering
URBAN POROSITY: MEDELLIN Option Studio with Giancarlo Mazzanti and Camilo Restrepo (collaboration with Justin Jackson)
Analytical Sections
Landscape Architecture | Urban Design
URBAN POROSITY: MEDELLIN Option Studio with Giancarlo Mazzanti and Camilo Restrepo (collaboration with Justin Jackson)
Landscape Architecture | Urban Design
Remediation Plan
DECAMP & DEPLOY 3rd Semester Landscape Architecture Studio with Luis Callejas/Pierre Belanger (collaboration with Lauren Hamer and Ronald Lim)
Site Plan and Diagram
Landscape Architecture | Site Strategy/Planning
Planting Management Phasing
DECAMP & DEPLOY 3rd Semester Landscape Architecture Studio with Luis Callejas/Pierre Belanger (collaboration with Lauren Hamer and Ronald Lim)
Site Plan and Renderings
Landscape Architecture | Site Strategy/Planning
Process Diagram and Sequencing
FLUX CITY 4th Semester Landscape Architecture Studio with Sylvia Benedito/Chris Reed (collaboration with Yao Xiao)
Street Sections and Site Plan
Landscape Architecture | Urban Design | Urban Ecology
Site Diagram and Sections
PARALLEL MOTION: WALDEN POND Option Studio with Eelco Hooftman and Bridget Baines
Renderings and Sequencing
Landscape Architecture | Speculation | Collage
Diagrams
PARALLEL MOTION: CENTRAL PARK Option Studio with Eelco Hooftman and Bridget Baines
Site Plans
Landscape Architecture | Speculation | Collage
Chance Operation Sketch
PARALLEL MOTION: CENTRAL PARK Option Studio with Eelco Hooftman and Bridget Baines
Rendering
Landscape Architecture | Speculation | Collage
Polar Projection and Regional Section
YENISEI RIVER MAPPING PROJECT Theories of Landscape as Infrastructure Seminar with Pierre Belanger (collaboration with Anya Domlesky
Awarded the 2013 Davis Center Award for Excellence in GIS Published in Platform 6 (2013, ACTAR)
1:1,100,000 Regional Map
Geographic Analysis | Research | Cartography
OASIS ON BALLOU Volunteer charrette & proposal with Fairmount Greenway Coalition & Codman Square Neighborhood Development Corporation
Landscape Architecture | Urban Agriculture
Layout Plan
DESIGN DRAWING EXERCISES Practices of Landscape Architecture with Jane Hutton and Tom Ryan
Planting Plan
GRADING & DETAIL EXERCISES Ecologies Techniques and Technology with Laura Solano (2nd Semester), Niall Kirkwood & Alistair McIntosh (4th Semester)
Grading | Models | Details
PLATFORM 6 Editor: Rosetta Sarah Elkin, Publisher: ACTAR
Posters for the Museum of Fine Arts, Boston and Non-Event Productions
SCREENPRINTED POSTER DESIGN
ARCHITECTURAL/ENGINEERING SERVICES:
CITy of SomERVILLE: mUNICIpAL fACILITIES SpACE NEEdS ANALySIS ANd mASTER pLAN
November 20, 2008
Town of Arlington Bid #08-39 ARCHITECTURAL/ENGINEERING SERVICES:
CENTRAL & HIGHLANd FIRE STATIoNS
November 25, 2008
CHARLESTOWN POLICE STATION
PROFILE
CAMBRIDGE CITy HALL ANNEX
BOSTON, MASSACHUSETTS
CAMBRIDGE, MA
HKT Architects is an experienced, full-service design firm, incorporated in 1978. Our approach to planning, designing and managing projects has been refined during more than three decades of successful practice.
WHO WE ARE The firm has been in continuous business since 1976. Today the firm is managed by three principals, Bill Hammer, W. Eric Kluz and Janet Slemenda. Since 2002, we have embraced sustainable design as a core value of our practice when we had the good fortune to design two high-profile, LEED-rated projects that were among the earliest in Massachusetts. As early adopters, we made a commitment to training and knowledge management in this constantly changing arena. All principals and senior staff are LEED-AP (an exam-based accreditation through the US Green Building Council). We pride ourselves on our hands-on senior level attention to every project. Clients benefit from continuous management coverage and core teams stay with each project from start to finish, set the project goals, and look for innovation opportunities. Our staff is our key asset and we encourage professional and personal growth. Our consultants are chosen from a pool of experienced, creative, and collaborative professionals.
Part of the City’s Green Building Initiative, this new district police station incorporates
Client City of Boston, MA
City Hall Annex at 57 Inman Street houses many of Cambridge’s most public offices,
sustainable design strategies for energy efficiency and healthy environments. The build-
Completion 2008
including the Arts Council Gallery and office, Parking and Traffic Department, and the
ing program includes administrative and work areas, a lock-up facility, maintenance garage, a community meeting room and Community Service office. Transparency and community access are major concepts in the building design.
Cost $6.85 million Size 19,200 square feet new construction
Community Development Department (an office with substantial community interface). Complete renovation of this 1871 building represents a comprehensive response to several pressing program needs. The design utilized the U.S. Green Building Council’s LEED
PLANNING STUDIES NEW CONSTRUCTION & MAJOR ADDITIONS
ARCHITECTURAL DESIGN SERVICES:
POLICE DEPARTMENT, TOWN ANNEX AND RELATED BUILDINGS PROJECTS
PRESERVATION + ADAPTIVE REUSE LABORATORIES, SCIENCE & MEDICAL fACILITIES STUDENT RESIDENCES RECREATIONAL fACILITIES/HOUSING COMMERCIAL + MIXED USE
Completion 2004 Cost $9.87 million Size 33,216 square feet
Guidelines (Leadership in Energy & Environmental Design) to achieve a Gold rating for this project. These goals have prompted an approach that includes operable windows
SUSTAINABLE DESIGN
Client City of Cambridge, MA
Certified LEED Gold Rating
EXPERTISE
and an influx of natural light to every office and work station as well as a number of
We are a firm of planners and designers. We
other sustainable design choices. The new design provides a welcoming entry and lob-
Awards
work to create better places for learning, work-
by, clear circulation and signage, efficient offices and general layout, mold decontami-
ing and living. We focus on sustainable design to
nation, code upgrades including handicapped accessibility throughout, and separate en-
meet the needs of the present without compro-
trance for the Animal Commission which vaccinates pets and houses stray animals.
Sustainable Buildings Industry Council First Place Exemplary Sustainable Building Award 2006
mising the environment of the future. Our work involves listening to clients and their stakeholders to understand their goals, gathering and analyzing information to identify and solve problems, and striving for design excellence and innovation on every project.
Massachusetts Historical Commission Preservation Award 2005 Environmental Design & Construction Excellence in Design Award Finalist / Government Category 2005 Build New England Award, Associated General Contractors 2005 Cambridge Historical Commission Preservation Award 2004
January 12, 2009
Massachusetts Municipal Association Innovation Award 2004 Building Design & Construction Innovation Award 2004
HKT ARCHITECTS
1/2 cup cooked azuki beans (you can cook ‘em yourself, or they come in cans at natural-type supermarkets) 2 Tbsp olive oil 4 tsp soy sauce (that’s 1 1/3 Tbsp!) 2 Tbsp tahini
1/2 cup diced potato 1/2 diced onion fried egg (optional, for the dairymouth in you) ketchup (optional)
1/2 cup soy creamer 1/2 cup soy milk (if you don’t have soy creamer you can just use 1 cup of soy milk) 2 Tbsp chickpea flour 2 Tbsp cornstarch 1 Tbsp nutritional yeast 2 tsp cinnamon
1 tsp nutmeg or cardamom 6–8 slices slightly stale bread (slightly toasted works too) 1–2 Tbsp canola oil sliced fruit and powdered sugar to garnish
1. Put in 1 Tbsp olive oil in a skillet. Heat to medium high. Cook the onions til they are browned and a little caramelized. Take your time with this—the longer you cook the onions, the sweeter and more delicious they get.
1. Put everything but the bread and oil into a bowl and whisk together. Make sure that it is mostly dissolved. A few lumps are ok though.
2. Mash up the azuki beans with a fork in a small bowl, then pour them in with the onions, adding another tablespoon of oil.
2. Lightly coat a pan with the oil (using a spray bottle or nonstick spray works best) over med. to med. high heat.
3. Mix in the soy sauce and tahini and diced potato. Cook for a while (20+ minutes) til the whole thing is crispy and amazing.
3. Dip the bread in and let it soak up the mixture, make sure both sides are covered.
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4. (optional): fry up that egg and add her, son! 5. (optional): add ketchup! This is how I used to enjoy regular corned beef hash as a kid while camping. Try it! Serves 2 normal people, or 1 hungry me or you. Will induce feelings of awesomeness. Delicious, right? Tell me!
Stole Rachel’s recipe when my friends Courtney and Bill, Tim and I holed up in a cabin in Vermont last NYE. We had a wood stove and a wood-fired hot tub in the snow, and nothing to do but cook and eat for three days. This was our first breakfast of the new year, I think, which I suppose is fitting since adzuki beans are traditionally eaten then. Also, people made fun of me for eating this because I am a voracious meat-eater, but this is a substantial and savory alternative to the greasy slicks of mystery meat that feel like a brick in the belly. Anyway, don’t worry—I made sure it was Not Vegan with a couple of nice poached eggs on top.
4. Cook each side until golden. 5. Garnish with sliced fruit and powdered sugar.
Lindsay Crudele lcrudele@gmail.com www.lindsaycrudele.com/blog
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MY MothEr’s honEY-Egg BrEaD One of my earliest memories is making this bread with my mother. She made it every fall and winter, usually with a hearty vegetable soup. She got the recipe from a college roommate, who got it from an older relative. It is a beautiful, festive braided bread, challah-like but even moister and sweeter. I’ve been baking it at The Little Urchin Bakery, on North Haven Island in Maine, and everybody seems to love it, especially in cooler weather!
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cup milk Tbsp honey Tbsp unsalted butter large eggs scant Tbsp or two packets active dry yeast
1 cup whole wheat flour 2 cups plus extra unbleached white flour 2 tsp salt optional: Additional egg or milk, poppy seeds, sesame seeds
1. Warm the milk to blood temperature on the stove top in a small sauce pan or in the microwave—it should feel barely warm when tested with a clean finger. Put it in a large bowl and add the honey. Whisk to combine. Crack the two eggs into the bowl and whisk. Melt the butter on the stove top or in the microwave. Allow it to cool for a minute before adding to the milk/honey/egg mixture. Whisk again. Add the yeast and whisk.
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the bottom, as if making a parachute. Form each ball into a batard by flattening it, then pulling the top towards the middle and overlapping the bottom and pressing to remove air. Roll each batard into a snake approximately 8" long. Lay three snakes parallel to each other, flouring them as necessary. Begin braiding from the middle by laying the right snake over the middle snake, and the left snake over the new middle snake (the old right snake.) Continue braiding until you reach the bottom. Pinch all three snakes together at the bottom. Reverse the process to finish the top of the braid—right under middle, left under middle—until you reach the top. Pinch the three snakes together. Lay the finished braid on a greased baking sheet or on greased parchment on a baking sheet, or in a loaf pan. Repeat the process with the second half. Allow the braids to proof for about twenty minutes, or until a little puffy. Just before baking, you may brush the braids with an egg or milk wash and sprinkle them with poppy and/or sesame seeds.
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Courtney Naliboff courtney@littleurchinbakery.com littleurchinbakery.com
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INGrEdIENTS
INGrEdIENTS
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This one is really easy!
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Steve Fournier
It tastes, feels, looks, and smells (it even sounds pretty similar, but not totally) EXACTLY like real corned beef hash! The stuff that used to come in cans. Except this one’s vegan, unless you add a fried egg on top, which makes it even BETTER. You may want to double or triple this recipe cuz it’s that rad.
FO O D
vEgan FrEnCh toast
Rachel Berman rachel.berman@gmail.com
CO O K
vEgan CornED BEEF hash
4. If you don’t wish to braid the loaves, cut the dough into two equal pieces and form a batard as described above. Place the batards in greased loaf pans to proof and bake as directed. 5. Bake for 30 minutes or until golden brown and hollow when tapped on the bottom. The internal temperature will read 180°F. Makes two one-pound loaves , Delicious with soup, as French toast, sandwich bread, or just spread with butter and jam or marmite!
2. Add the cup of whole wheat flour and stir with a wooden spoon until the mixture is well combined. Add the salt and one cup of white flour and stir. Add the second cup of white flour and use your clean hands to combine. Continue to add white flour and combine until the mixture has formed a soft dough. Turn the dough ball out onto a floured countertop or cutting board. Knead the dough by folding and pressing from left to right, then from top to bottom, then right to left, then bottom to top repeatedly, adding flour as needed to keep the dough from sticking to your hands. When the dough is soft but not sticky, grease the second bowl with a little butter and place the dough ball in it, turning it to coat with butter. Cover the bowl with saran wrap or a non-terry cloth towel and leave it to rest for one hour in a warm place. 3. After one hour, preheat the oven to 350°F. Turn the dough out onto the floured surface again. Punch it down and knead it a few times. With a knife or dough scraper, cut the dough into six approximately equal pieces (if using a scale, each piece should be approximately 5.6 ounces.) Form each piece into a ball by pulling the sides of the dough down towards
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COOK FOOD EVERY DAY COMMUNITY COOKBOOK