Arch7130 2016 fall whitesides ahorwitz portfolio

NEW ENGL AND L AND USE

New England is home to a diverse range of complex ecological systems. Boston serves as the urban hub of the region. New England is dominated by hardwood forests, which make up 80% the landscape, and contains 2 million acres of farmland.

According to Harvard Forest’s New England Food Vision, this land currently produces only about 12% of the region’s food supply.

The Vision calls for measures that would enable New England to produce 50% of its food supply by 2060.

Cur ren

t Go

12%

al

by

2060

New England food needs met by local production

50%

URBAN SUBURBAN SEMI-RURAL HIGHLY CULTIVATED WOODS & PASTURES FOREST

INDUSTRIAL DENSE URBAN LESS DENSE URBAN OPEN RECREATIONAL SPACE CEMETERY FOREST

NEW ENGL AND FOOD SYSTEMS

The CIT Y, FOREST, and FARM are complex interconnected systems. In the city, people get food from a variety of sources including supermarket and corner stores. As the local food movement grows, more and more city residents turn to farmers markets and CSA's as alternative food sources.

However, many of New England’s resources, especially

its

forests,

are

underutilized.

Only through understanding our resouces can we begin to take full advantage of the oppor tunities

they

hold

and

search

for

innovative methods for the future.

FOREST

1997

2002

58.3

1992

57.1

1987

55.3

1982

52.0

Acres of productive land in New England

54.3

Potential for increase in nontimber forest products

53.3

CIT Y

6% of timber products are produced locally

60

$75 million

Cu r re nt G oa lb 5% y 15%

50.5

60%

New England produces 60% of the country's maple syrup

20

62% of MA is forested

FARM

2007

2012

Average age of U.S. farmers

D PILEATED OODPECKE WOODPECKERS

NORTHERN HARDWOOD FOREST SCREECH OWL

The Nor thern Hardwood Forests occupy the largest area of New England. These forests

BLACKCAPPED CHICKADEE

White-Tail Deer Overpopulation

are dominated by deciduous and evergreen

MOOSE

trees - often Sugar Maple, White Pine, and Hemlock. The forests are comprised of complex interconnected relationships, some of which are beneficial such as myccorhizae,

WOOD- CARPENTER ARPENTE BORING ANTS BEETLE

LEAF R ROLLER

Spread of Ticks

Overbrowsing Collisions

and some of which are harmful, such as deer

BLUE JAY

BLACK BEAR

BEECH BLIGHT APHID

Spread of Disease

Myccorhizae

C CINNABAR-RED CHANTRELLE

BLACKTHROATED GREEN WARBLER

BLACKBURNIAN ACKBURNIA WARBLER

Carbohydrates

HEMLOCK

WHITE PINE BOLETE

NORTHERN HARDWOOD FOREST

LOBSTER M MUSHROOM BLACK HEN OF F CHANTRELLE THE WOODS OO S

RED OAK

WHITETAILED DEER

WHITETAILED DEER

WHITE ASH OYSTER MUSHROOMS

BIRCH POLYPORE BEAR’S HEAD TOOTH

WHITEFOOTED MOUSE

RED SQUIRREL

WHITE PINE

YELLOW BIRCH

GRAY SQUIRREL

WOODLAN WOODLAND JUMPING MOUSE

Water Nutrients Protection

WILD TURKEY

SNOWSHOE HARE ELK ROUGHED GROUSE NUT HATCH

RED-BELLIED WOODPECKERS OODPECKE

DEER MOUSE

SUGAR MAPLE

HERMIT THRUSH

Loss of Habitat

SNOWSHOE HARE

APHID

AMERICAN BEECH

overpopulation.

REDHEADED WOODPECKERS OODPECKE

PINE WARBLER

BLACKCAPPED CHICKADEE

BOSTON FOOD ACCESS

BOSTON FOOD SOURCES

Urban Orchards

Farmers Markets

Community Gardens

School Gardens

Corner Stores

Healthy Corner Stores

Existing Cropland Existing Forest Low-income population with low access to food Supermarket Access

Urban Farms

Community Culinary Programs

Supermarkets

Key Intersections

BOSTON DEMOGRAPHICS

GROWER SPACES

253,

Fo o d i n se

84

cu

lab

In order to reach the goals outlined by the 9

Fo o d i n se

ch

Hous

3,

eho

lds

t

lig

storage

Food Vision, an emphasis on access and i

education is crucial.

fre

kitchen

classroom

classroom

e or

h

350

reduced lunc

,00

35.7% of students in Massachusetts are eligible for free or reduced price school lunch

or

12

AP

19.7% of households in Massachusetts participate in SNAP

te

ef

SN

n

16.5% of children in Massachusetts are food insecure

en

bl

h

re

10% of households in Massachusetts are food insecure

wi

1,2

ld

1

i

Stud

50

re

23

51

re

cu

classroom

lab

food innovation

Grower Spaces focused on food education and innovation can provide a network throughout

storage

0

storage

the city to share and advance both resources and knowledge.

2% mixed race 1% other 14.6% nonfamily living together

9.1% asian 18.6% latino

cooking

46% white

38.2% living alone

23.3% black

13.5% <high school

17% advanced degree

25.1% family married

24.1% bachelors degree

21.5% family single parent

research

greenhouse

lab

21% finished high school

21.9% living in poverty

GrowerSpace GS

classroom

classroom

nutrition

foraging forest

24.2% some college

kitchen

GS farming

less t ha n h incom e<

less t ha n h incom e<

classroom

less th an i n c o me hi <$ B

GS

greenhouse

s t o n 24 % Bo ol 44% cho s h ig 5 ,0 0 0 3 2 . 8 % $2 lack 36 % B

s t o n 21 . 7 % Bo ol 29% cho s h ig 5 ,0 0 0 1 3 . 5 % $2 lack 33 % B

8. 6 % 17.9% 13.5% 14%

ston Bo ol cho s gh ,000 25 ck la

forestry

GS

farm

forest

NONTIMBER FOREST PRODUCTS

The

forest

has

many

oppor tunities

for

production that are not taken full advantage of. As 80% of the New England landscape is covered by forest, there is great potential to increase the use and production of nontimber

Fiddleheads

Mushrooms

Medicinal Herbs

Fiddleheads are the coiled fronds of the Ostrich Fern (Matteuccia struthiopteris).

Fiddleheads are high in antioxidants, omega-3 and omega-6 fatty acids, iron, and fiber.

The harvesting season is in the spring and typically lasts only a few weeks.

In addition to being foraged, mushrooms can be cultivated with maple or oak logs. The logs are innoculated during the end of winter and the mushrooms are ready for harvest in the spring or summer.

Many medicinal herbs native to New England can be used for purposes such as healing wounds, fortifying the immune system, and easing indigestion. Many of these herbs require minimal space and care.

forest products.

4" x 40"

Ailment

Common Herbal Remedies

Calendula 4.5 lb mushrooms

Growing Conditions • • • •

Shady Damp USDA Hardiness Zones 3-7 Shallow roots

6"

harvest logs

drill holes

German Chamomile

2.5"

innoculation

Black Elder

Growing Conditions Full sun - part shade Zones 3-7 Tolerant of poor soils Full sun - part shade Most zones Well-drained soils

Full sun - part shade Most zones Soils with good organic content Full sun - part shade Most zones Rich, moist soils

stack logs

soak logs

harvest

Garlic

FOOD ACCESS AND EDUCATION

Three

key

factors

of

food

access

are

EDUCATION, PRODUCTION, and DISTRIBUTION. In each of these models, a different factor is emphasized. All of these spaces are intended to enrich the communities, add legibility to

FRANKLIN PARK

the landscape, and increase the resiliency of

Forest area for food cultivation

Fields

the surrounding neighborhoods.

Improved and clarified circulation Franklin Park Zoo

Community plots and picnic areas

Main building site

Lemuel Shattuck Hospital

Pavilions to encourage exploration and movement throug the site

Golf Course

EDUCATION

Mattapan Youth Center Pond Forest area for medical research

Boston Nature Conservancy and Wildlife Sanctuary

PRODUCTION

DISTRIBUTION

UMass Medical School MassBiologics Research Center

PROJECT SITE AND POTENTIAL PARTNERS

EXISTING USES AND CIRCULATION

PROPOSED USES AND CIRCULATION

Farm area for research

GROWER SPACE

The Grower Space is focused on PRODUCTION. classroom

Proximity to farm and forest areas would allow

for

diversity

while

classroom

in

and

food lab

production,

spaces

would

open space

classroom

classroom

forest land 100,000 sq ft

shared kitchen 4,000 sq ft

storage spaces

storage

kitchen

greenhouse 2,000 sq ft

research labs 12,000 sq ft

lab

food innovation

create environments for food research and innovation.

farm land 100,000 sq ft

lab

farm land

storage

research labs

storage

cooking

classroom 10-15 people 1,000 sq ft

research

classroom 10-15 people 1,000 sq ft

greenhouse

forest

kitchen

lab

Grower Space classroom

frozen storage 1,500 sq ft

dry storage 3,000 sq ft

classroom

nutrition

foraging

forest

classrooms greenhouse

kitchen

SPATIAL REQUIREMENTS farming

forestry

direct physical connection greenhouse

classroom

related program farm

forest

shared program

SPATIAL RELATIONSHIPS

cold storage 2,000 sq ft

classroom 10-15 people 1,000 sq ft

MARKET SPACE

The Market Space focuses on DISTRIBUTION tourists

of both food and knowledge. The main

school groups

loading docks

food museum 4,000 sq ft

storage spaces

the community to gather and buy/sell local

also help introduce visitors to the local food

prep kitchen 2,000 sq ft

market 10,000 sq ft

locals

program is a market space for members of

food and products. A food museum would

classroom 10-15 people 1,000 sq ft

food banks

adult ed

food museum

home delivery

history.

museum

school groups

restaurant

food distribution

market frozen storage 1,500 sq ft

demonstration kitchen

dry storage 3,000 sq ft

cold storage 2,000 sq ft

food trucks

kitchen

Market Space

loading docks 1,500 sq ft

food preparation

classrooms

classrooms

adult ed

SPATIAL REQUIREMENTS

food banks

school groups

food storage company events

direct physical connection related program

cold storage

food knowledge

dry storage

frozen storage

shared program

SPATIAL RELATIONSHIPS

demo kitchen 1,000 sq ft

LEARNER SPACE

The Learner Space focuses on EDUCATION. The space is dominated by shared studio

open space forest area

print room

farm area

shared studio work space 6,000 sq ft

photo studio

spaces and labs to foster collaboration.

print room 500 sq ft

shared studio space

The Learner Space is adjacent to forest and farm area for research purposes but can be

photo studio 500 sq ft

research 12,000 sq ft

classroom 10-15 people 1,000 sq ft

shared kitchen 2,000 sq ft

classroom 10-15 people 1,000 sq ft

frozen storage 1,000 sq ft

classroom 10-15 people 1,000 sq ft

dry storage 2,000 sq ft

located in an urban environment with the goal of nuturing visitors' relationship to and understanding of where their food comes from.

research labs

classrooms kitchen

storage spaces

SPATIAL REQUIREMENTS direct physical connection related program shared program

SPATIAL RELATIONSHIPS

cold storage 1,000 sq ft