e
•University of Wisconsin Milwaukee: School of Architecture & Urban Planning
Contact email: Ksheske@gmail.com phone: (920) 851 1195
Thesis Committee Members Committee Chair
Kyle Reynolds
reynol54@uwm.edu
Committee Member
Nikole Bouchard
Committee Member
Antonio Furgiuele
boucharn@uwm.edu
furgiuel@uwm.edu
•Today we are going to reflect upon the misfits of society, the ones we label cosmetically challenged for human consumption, the ones that we neglect and disregard without any remorse. I am addressing our unhealthy relationship with the food we waste and never consume (cont’d).
Pantry & Feast Arch Identity//Inherent pre-conceptions//FoodWaste Dilemma •These foods are simply misunderstood; our lack of compassion derives from deformities, scale, bruises and blemishes and the fear of an arbitrary sell-by date. •Meanwhile, in the ‘Land of Opportunity’ (U.S.) we waste around 40% of our food production, while 49 million Americans struggle to put food on the table and it is estimated that we need twice the amount of food produced by the year 2050 (cont’d).
The Insides FoodWaste Dilemma//Habits •This fractured system needs to be dramatically transformed by re-distributing what already exists and eliminate all ties to the landfill afterlife. •Architecturally & as a society we instinctively ridicule false identities purely derived from aesthetic, without any consequential consideration. •This has & will continue to negatively impact our quality of life & the environment we inhabit if we allow our wasteful habits & biased visual assumptions to blind us from the truth. Built Environment// •The menu of the built environment is constructed with
Leftover ingredients (materials)
that glorifies the imperfections of the cosmetically challenged, pursuing to transform consumer behavior into an acceptance of the grotesque (cont’d).
Riverside Park N D.
B.
Warming Hut (Thaws in Winter) D.
D.
B.
B.
MKE River W
D.
Campf
B.
B. B.
D.
D.
#ramo B.
Paved Pathway
S
Misfit Island Proposal//Design Focus •My proposal is a fight against food waste through an emporium serving inglorious fruits & vegetables that are labeled cosmetically challenged for human consumption. My design concept reimagines our perceptual & sensorial relationship by challenging normative conventions of everyday life.
#tank
B.
Food Truck Drop Off
C.
B.
B.
E
B.
A.
A. A.
fire
B.
Dining Entry Shopping Entry
#cofi
C.
#wari
B.
Entry
#fargus
•The program evolves around the concept of eliminating ‘waste’ from ‘food waste’ into a symbiotic relationship of characters delivering responsibilities & controversial behaviors to the consumer. My misfits (characters) are seasonal creatures that provoke education & healthy nutrition to the consumer along with the environment.
Menu:
Program •Dinning (eat ugly) •Shopping (food & misfit gifts) •Compost Hot Spring (winter time) •Fueling station (farmers, chefs & providers) •Energy source that supplements a range of diverse uses.
Energy Source
Energy Source 80 + -
Chefs Table Leftover Food Saks Nose Cones
80 + -
A.
Shopping Counter
Shopping Counter
Entry
15
1.
2.
p 19
3 3.
1
k
phosphorus
H
Flowers
42 potassium
7
Mo
8
n
hydrogen Fruit
O
Molybdenum nitrogen
Compound Leaf
o oxygen
12
Mg
soil
17
Lateral Stem
Cl
6
magnesium
Main Stem
C
chlorine
5 16
B boron
S sulfur
Mother Tuber
Zn Tuber
26
Roots
Zinc
29
Fe Iron
30
Ca calcium
Manganese
Stolons
20
25
Mn
carbon
28
Ni
Cu copper
nickel CROP NUTRITION Macronutrients Secondary Nutrients Micronutrients Non-Fertilizer Elements
All crops must have an adequate supply of each of these 17 nutrients to produce optimum yields. In accordance with The Law of the Minimum, if one or more nutrients are lacking in the soil, crop yields will be reduced, even though an adequate amount of other elements is available. Crop yields may be limited by the element that is in shortest supply, so it helps to understand the key nutrients that are needed to make your crop thrive.
POTATO PLANT T
veg & fruit cosmetics
As the potato plant grows, its compound leaves manufacture starch that is transferred to the ends of its underground stems (or stolons). The stems thicken to form up to 20 tubers close to the soil surface. The number of tubers that actually reach maturity depends on available moisture and soil nutrients. Tubers may vary in shape and size, and normally weigh up to 300g each.
Fruits and vegetables may never reach the shelf, table or our mouths because of scale, deformities & blemishes. Consumers, restaurants & markets will label them as 2nds or unfit to eat based purely on aesthetics. These misfits taste exactly the same & at times can provide higher nutrition. Some markets such as the Intermarche sell these inglorious fruits & vegetables at a discounted price (30% cheaper).
FOOD LOSS
FOOD WASTE
AGRICULTURE
POSTHARVEST PROCESSING
DISTRIBUTION
CONSUMPTION
Cereals
5.7%
13.7%
29.1%
Roots & Tubers
15.4%
11.1%
10.2%
46.2%
Fruits & Vegetables
14.4%
6.9%
8.5%
7.1%
8.8%
Fish & Seafood
10.8%
4.
6.3%
9.3%
5.2%
34.7%
5.
transportation on
shelf to table
Around 30 percent or more of food is discarded in processing, transportation, the retail environment (supermarkets and restaurants), and people’s kitchens. In the United States, 34 million tons of food waste is generated each year. With 97 percent ending up in landfills or incinerators, food represents nearly 14 percent of the total municipal solid waste stream. In the United States, as much as 30 percent of food, worth around US$48.3billion, is thrown away on an annual basis. At the household level, 25 percent of the food we bring into our houses ends up in the trash.
of a household’s food bill. The retail level, also has a significant food loss. A study in the United States found that the average estimated food loss for fruit and vegetables at supermarkets in 2006 was a little more than 8 percent, while fresh meat, poultry, and seafood had a lower average loss rate of 4.5 percent. Our transport system is one of the major impacts to food waste production along with our connection to nutritional resources (food deserts).
45.7%
Winter Wireframe Seasonal Transformation//Structural Energy Link •As advancements in technology progress our energy production will soon be fueled by compost production and allowing for our own home brew energy source. The compost stuffed within the wireframe structure biodegrades, leaving behind its slinky-like appearance as winter arrives. The structure is linked directly to the compost fuel; providing a source of heat, illumination & energy.
Character Development •A mutated analysis of characters emerging into the built environment. These rejects are a range of abnormal gardensoxx studies that are improperly installed on-site causing them to deform.
•Looping, drooping, squeezing gardensoxx. Analyzing the limitations of form in relationship to the human body at different scales and complex geometries. The characters identities were driven by inherent pre-conceptions of human behavior that formulate subjective opinions purely from appearances. We misinterpret our cosmetically challenged fruits & vegetables similarly to human discrimination: race (discoloration, bruises & blemishes), sex (form & scale) and age (fear of an arbitrary sell-by date). The Leftovers glorifies these so-called outcasts of society by exposing their true identity.
#wari performance
Gripple Soil Anchor
-A protector of land & water
#5
#2
-Intimate relationship w/ the ground
#3
-Sponge Like Features (Erosion Control) Section (Midsagittal Plane)
-Assists in Vegetative Growth -AKA Tremor #5 #4
Winter
Fall MCWFM Season
Summer CSA
Ingredients #1 Burlap Coffee Sak Enclosure: Lavishly stained w/ Leftover Food
#3 Purple Cow (Compost
#2 Stuffed with Fruits & Vegetables
#4 Slinky Steel Wire-fra
From: Valentine Coffee Roasters 5918 W Vliet St, Milwaukee, WI 53208
From: Urban Ecology Center CSA Farm Produce
From: Marek Landscaping 125 Melvina St, Milwaukee, WI 5
From: Wisconsin Steel & Tube Corp 1555 N Mayfair Rd, Milwaukee, W
Compost Grinder Feeder Pipe
#5
#2 Plan (Coronal Plane) Compost Grinder Connected to BobCat
#2 #1
#3
Spring
sidekick Landscaper Pete
Season
t Stuffed)
5W 53212
ame
poration WI 53226
#5 Compost Stake (Maintains Stability) From: Riverside Park & Centennial Arboretum
#6 Compost Grinder
From: Marek Landscaping 125 W
Melvina St, Milwaukee, WI 53212
#FARGUS Ingredients #1 Burlap Coffee Sak Enclosure: Lavishly stained w/ Leftover Food
Intertwined Saks
From: Valentine Coffee Roasters 5918 W Vliet St, Milwaukee, WI 53208
#2 Burlap Shopping Sak: Stuffed w/ food upon Expiration
From: Valentine Coffee Roasters 5918 W Vliet St, Milwaukee, WI 53208
#3 Leftover Discounted Foods: Misfit foods (Labeled 2nds) From: Valentine Coffee Roasters 591 8 W Vliet St, Milwaukee, WI 53208
#1
#4 Purple Cow (Compost Stuffed + Seeds) From: Marek Landscaping 125 W Melvina St, Milwaukee, WI 53212
#3
#5 Slinky Steel Wire-frame
From: Wisconsin Steel & Tube Corporation 1555 N Mayfair Rd, Milwaukee, WI 53226
performance -Affectionate Relationship w/ consumer -A Provider of Healthy Nutrition -Offers Free Food upon Entry (Shopping Saks stuffed w/ food upon expiration)
#2
#4
#3 #1
#5
#2
#5
Plan (Coronal Plane) Vertical Spine
Changes in form through feed Distribution Discharge
#2
#2
#2
#2
Section (Midsagittal Plane)
#3 #4
sidekick Farmer Gus #1
#2 Shopping Sak
(Forest Friendly)
#tank performance -Provides High Octane Home Brew Fuel (takes cellulosic waste material and breaks it down to sugar water and lignin powder within minutes) Exhaust Section (Midsagittal Plane)
-Cellulosic ethanol: is a biofuel produced from wood, grasses, or the inedible parts of plants (Compost Driven) -Has a distinct Aroma -Free Fuel for Sidekick Transportation
(
Compost Pile Exhaust Transport + Drop Off + Re-fuel (Food Truck//Vegetable Truck)
sidekick E-Fuel Thomas
Ingredients #1 Burlap Coffee Sak Enclosure:
From: Valentine Coffee Roasters 5918 W Vliet St, Milwaukee, WI 53208
#2 Compost Generated From S Emporium From: On Site
Exhaust Plan (Coronal Plane)
#2 #2
Tank Section (Midsagittal Plane)
Site &
#1 Tank Plan (Coronal Plane) Compost Biorefinery Fuel (Tank) 1� Hot Water Pipe Compost Pile (Feeding Tank Extracting Methane)
#3 #2 #1
#3 Steel Tube Frame
From: Wisconsin Steel & Tube Corporation 1555 N Mayfair Rd, Milwaukee, WI 53226
#ramo performance -Mound to Tub Transformation -Heated by Compost Pile -Twirly Wari Assisting in Veg. Growth
Section onn (Midsagittal Middsa s git l Plane) Pl P
-AKA Jakuzzz
Heat Generator
Take a Dip
Biodegradable Transformation into Hot Spring
Winter
Ingredients #1 Burlap Coffee Sak Enclosure Mound:
From: Valentine Coffee Roasters 5918 W Vliet St, Milwaukee, WI 53208
#2 Compost Generated From S Emporium From: On Site
Site &
Plan (Coronal Plane)
Exhaust (Exhale)
#1
#2
Fall
Summer
#3 Compost Hot Spring From: Snow into Spring
Spring
sidekick Landscaper Pete + Consumer
Cofi Foodwaste Ingredients •Geen Onions •Coriander •Yellow Pepper •Bananas
•The 1st character we encounter is the smell of COFi. Sidekick landscaper Pete fills COFi up with fresh compost which is decayed organic matter assisting in vegetative growth, storm water management & an energy source that fuels the structure. COFi snakes around the perimeter of the Emporium & the context of the site stretching up to 600ft in length while the interlining biodegrades between 6 months to a year depending on the climate.
Cofi Menu •Foodwaste Cosmetics_ Blemishes_ Bruises_ Process
Starch Aggregate
Yellow Peppers
Bananas
Onions
Coriander
High Gloss Resin
gardensoxx Menu •Foodwaste Cosmetics_ Coffee Saks_ Raw Ingredients_ Process_Compost
Compost Experiments (plastic wrapped living room)
Burlap
Coffee Sak
Biodegradable
Source: Valentine
Fresh Greens
Radishes
Straw
Worm Nutrition
Browns: Leafs
Tomatoes
Peels: Onions bananas
Blended Foodwaste
Carrots
Fresh Greens
Coffee Grounds
Orange Peels
Squash
Browns
Misfit
Presentation Table
Purple Cow
Soil
Fargus Foodwaste Ingredients •Strawberries •Cherries •Berries •Bananas
•As we smell pass COFi we are then greeted by a funky looking creature named FARGUS. •FARGUS is stuffed with shopping saks that have free food upon expiration (happy meal toy). Sidekick farmer GUS delivers this food that would otherwise be thrown out. When grabbing the shopping sak we reach through the insides of FARGUS; touching the Aroma of COFi.
Chefs Table Foodwaste Ingredients •Onions •Cherries •Ash •Yellow Peppers
•After we are done feeling up FARGUS we are then attracted to a more tasteful aroma coming from the dinning space. This smell oozes through ‘Nose Cones’ that appear as tentacles slithering out of the Chefs Table. We stuff our noses inside & inhale the menu for the day. Any leftover food scraps are then tossed into an open compost pile that feeds energy back into the emporium & nutrition back into the environment.
Fargus Menu Foodwaste Cosmetics_ Blemishes_ Bruises_ Process
Fresh 3D Print
Re-Imagine
Your
Food
Waste.
Strawberries
Cherries
Berries
Bananas
Foodwaste Layer
Chefs Table Menu Foodwaste Cosmetics_ Blemishes_ Bruises_ Process
Fresh 3D Print
Ash
Onions
Yellow Peppers
Cherries
High Gloss Resin
Farmer Gus (Witte’s Vegetable Farm LLC) Exploring the reflection of local agricultural practices within a 90 mile radius at the Milwaukee County Winter Farmers Market. Personally received insight and a month’s supply of cosmetically challenged fruits & vegetables by travelling directly to Farmer Gus.
Fresh Fres Fre F Fr rreseessshh Pro P Pr Produce roodu oddduuuce uccece
Farmer Gus (Witte’s Vegetable Farm LLC) Analyzing our current infrastructural food system and it’s inadequacy of local agricultural production to consumption (aka: farm to table). The food we don’t consume is either eaten by livestock, donated to local food shelters, composted or its most popular afterlife, the landfill.
Flyte Fam
81.1 Miles
Madiso
Decatur Dairy
103.0 Miles
Aleka's Kitchen Fond Du Lac
Alsums Sweet Corn
Fideler Farm Dominion Valley Farm 53.5 miles
78.8 miles 43.3 miles
Witte's Vegetable Farm LLC 43.3 miles
Sheboygan 24.0 miles
Amaranth Bakery
Afro Fusion Cuisine Clock Shadow Creamery
mily Farm 4.1 miles
5.9 Miles 7.0 miles 3.9 miles
on Milwaukee
Ela Orchard Racine
Brightonwoods Orchard
42.4 Miles
43.5 Miles
Kenosha
CSA Pick Up Locations
MCWFM Location
MCWFM Winter Month Vendor Locations
mcwfm
misfit miles......
milwaukee county winters farmer's market
Site Location
CSA (Community Supported Agriculture) Exploring programmatic conditions that won’t interfere with the existing environment while displaying it in a manner of clustered proposals surrounding the site. The representation addresses fake/processed false identities of existing advertising that targets a specific audience: children & low income families. This analysis delivers a characterization within the built environment where the consumer may build an ongoing relationship with
The Leftovers.
freaks here!!
50% off
Seasonal S eas aso so s on ona nal al
77.4 miles
Madison
Tipi Prod
97.8 miles
HighCross Farm
Willoway Farm
Wild Ridge Farm Three Sisters Community Farm Rare Earth Farm 50.0 miles
Sheboygan 45.7 miles 39.1 miles 36.1 miles 33.6 miles
Wellspring
Full Harvest Farm LLC 32.5 miles
JenEhr Family Farm 38.7 miles
Alice’s Garden
5.2 miles
n Milwaukee
duce 20.7 miles
Racine Pinehold gardens 56.2 miles 59.2 miles
Kenosha
LotFotL Community farm Turtle Creek Gardens
CSA Pick Up Locations
CSA
CSA Farm Locations
community supported agriculture
Site Location
Misfit Analysis Shape//Form//Scale//Sell by//Contrast • The undesirable transformation seeks an existing social acceptance of false identities (fictional characters manipulating a target audience) and are known purely from shape (silhouette). white raddish
carrots
the norm
the misfits who am i?
octopus//alien
the wasted bunch
undesirable transformation
free hugs
carrots
eggplant
strawberry
to infinity & beyond!! milkshake
buzz lightyear
grimace
strawbeary
AKA the 2nds Shape//Form//Scale//Sell by//Contrast • Agricultural practices label their undesirables as 2nds meaning aesthetically unacceptable for consumers and retail. The 2nds will either be delivered to food shelters, feed to livestock or composted depending on the farmers geographic location & relationship with consumer & retailer. red potato
blue/purple potato
kipfler potato
hi, i’m sarah mclachlan & i’m about to ruin your day..
0 likes
tweetpotato
real monsters
house pet
yellow tomato
green pepper
red pepper
KISS ME I’M IRISH!!
smile!!
meme
pitchfork
the mask
AKA the 2nds Shape//Form//Scale//Sell by//Contrast • In the end our fruits & vegetables all taste exactly the same, if we continue to judge purely by aesthetic with our growing population we will see a rise in hunger along with a paralyzed infrastructural system that is directly linked to our food distribution. lemon
green//red apple
red tomato
i hate you..
squeeze me!! i love you!! hot dog!!
brain
two-face
mickey
parsnip
baby carrots
kiwi
lets go party!! why so serious?
davy jones
major award
gotham
Site Analysis Generative Process//Color Palette//Branding//Existing Foodwaste Conditions •Existing Conditions & selective characteristics that confine The Leftovers identity: Accessibility, reclaimed post-industrial land, urban offset, fearful (dark spaces, leftover space, lack of illumination), seasonal occupancy diversity, social equality, arboretum (food, local, educational, growth), health and wellness, production and distribution of local food, & ecological values.
•Mapping//Analyzing (4) contrasting levels, each portraying distinctive voluntary//involuntary sounds, smells//tastes, tactiles & visuals.
•This process influences representational strategies along with critical investigative research (#My Notes).
Infiltrating Existing Infrastructure Sounds of Consumption//Super Market//Fast Food//Marketing//Photobombing// To be continued…
•This is not the end, The Leftovers is just the beginning and will continue to deform society’s inherent preconceptions of the cosmetically challenged. The continuation of my thesis will explore how the Leftover concept infiltrates existing infrastructure in a peculiar manner that craves acceptance.
Stay Tuned...