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Sara Lichti Comprehensive Studio Report Pre Schematic Design Context Analysis
4 4
Parallel Programs
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Programming
27
Schematic Design
33
Building Massing
33
Material Study
43
Structural System
45
Mechanical System
47
Design Development
49
Environmenal Optimization
51
Elevation Studies
53
Detailing
57
Final Renders
63
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Pre-Schematic
5
New Orleans
Pre-Schematic Design
Mid-City Neighborhood
Corner of Broad & Bienville
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Pre-Schematic
A Desert in a Semi-Tropical Region: Grocery store locations within the neighborhood
CITY PARK
15 min walk
BAYOU ST.JOHN TREME MID-CITY
TULANEGRAVIER
building site
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Define: 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
=
The average grocery store in New Orleans serves 16,000 people — twice the national average.
Grocery Leakage New Orleanians spend nearly $915 million on grocery purchases, about $383 million spent by residents outside their own neighborhoods. $0
$200
$400
$600
$800
$1,000
Graphic Far Left: The building site is located between four districts in the middle New Orleans. The circles represent .5 mile radius, or a 15 minute walking distance, with grocery stores represented in the center point of each. The building site clearly is situated in a location with lack of fresh groceries accessible.
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Pre-Schematic
Health and Obesity: A GROWING issue
New Orleans-Metairie-Kenner-LA Metro Area 37.2%
32.6%
Healthy Weight Overweight Obese
32.6% Rated among the fattest cities in the world, 28.3% of the residents are obese , according to Livescience magazine.
Only 9.7% of high school students in Louisiana eat at least the recommended three servings of daily vegetables
...Only 3.5% eat the recommended four or more daily servings of fruit
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Exploring the Character of New Orleans: Outdoor social spaces
proximity houses and businesses are physically close to one another encouraging outdoor interaction between the two
35% of covered space in New Orleans is open air.
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Pre-Schematic Urban Growth and Development
1798 The first people settled off of the Mississippi River in the French Quarter. The first canal was created from the river to Lake Ponchetrain, and a small settlement was formed at the half way point.
1817 The settlement at the French Quarter right off of the river began to expand along each side of the Mississippi. The area between the first two settlements begins to fill in, as the canal is a major form of transportation.
1849 The original settlement continues expanding, while plantations are formed in long slots perpendicular to the river. The plantations have clear divisions on the East and West sides, but the North side doesn’t have a clear property line. What is now the middle of New Orleans was then only swampland that was not valuable property for the early settlers.
1862 All but one of the plantations are occupied along the Mississippi River. This empty plantation will eventually become what is now Tulane University in New Orleans. Each of the plantation spaces have created their own street systems and grids. This is why current street conditions at the meeting of the
plantation lots are often awkward and confusing intersections for traffic flow. Two more canals are beginning to be built from the lake into the city.
1923 The central land in the city begins to be drained and becomes inhabitable. This land is still much less valuable than the land by the river and naturally the less wealthy begin to settle further toward the lake. This socioeconomic phenomenon has not been changed since early settlement. The land with a lower elevation in the center and north city are typically lower income residents.
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1862
1923
1940 1949
1798
1817
1949
2005
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Pre-Schematic
Effects of Katrina Many of the buildings in the middle of the city that were not completely demolished by the storm have been left without use since 2005. Of course, because the high ground runs along the Mississippi River, the old parts of town, specifically the French Quarter were relatively untouched by the levee breaches. Unfortunately, because of the topographical shape of the city, the middle of the city, as well as the areas by Lake Ponchatrain were completely flooded. Over the last few years in the city of New Orleans, it is important to rebuild and continue economic growth. Adaptive reuse has been a natural architectural solution to the problem of so many abandoned buildings around the city. Not only is this a sustainable solution, this is also a solution that will maintain the character of the vibrant city. Many of the buildings around the city that have been out of use since Katrina are greatly important to the community in the neighborhoods. Because of the city’s rich history, it is more responsible of developers and architects to use methods of adaptive reuse, rather than demolition and rebuilding.
housing units destroyed or severely damaged
204,700
One year after Katrina, 60% of population had returned to New Orleans
population: pre Katrina 1,309,954 current
13%
1,167,764 pre katrina grocery stores have been abandoned since the storm
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
Mis s
is s
ipp iR ive r
146
2,224
2,209
1,024
819 3,994
3,413
5,882
8048
8,692
Pre-Schematic
1,580 746
5,940
14
14,633
14,633
10,000
5,000
poverty
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Mid-City Neighborhood less than US average (<14.3%) between US and New Orleans average (14.3%-25.7%) between New Orleans average and concentrated poverty (25.7%-40%) greater than concentrated poverty (>40%) data not available
Gentilly
City Park
Mid City
single parents
Treme
less than US average between US and New Orleans average greater than New Orleans average data not available
French Quarter
density
Gert Town
Uptown/ Carrollton building site people per square mile (thousands)
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Pre-Schematic Climate Data and Analysis
Sun Exposure
Wind
Neighborhood Use and Existing Green Space
Commercial
Food Service
Single Family
Multi-Family
Community
Pre-Schematic 17 Climate Data and Analysis
Annual avg rainfall: 64.16 inches jan 5.87
600
mar 5.24
500
apr 5.02
400
may 4.62
300
jun 6.83
200
jul 6.2 Hurricane Season
Degree Days
Cooling
feb 5.47
100
65掳 F -100 -200
sep 5.55 oct 3.05 nov 5.09
-300 Heating
aug 6.15
dec 5.07
-400 -500 -600 Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
= $.03
Dec
for every gallon of rainwater pumped out of New Orleans
de路gree-day noun Engineering . one degree of departure, on a single day, of the daily mean temperature from a given standard temperature.
New Orleans fiscal benefits from solar energy The City of New Orleans has received a two-year grant as the result of being named a 2007 Solar America City by the U.S. Department of Energy. The purpose of the New Orleans Solar America City Project is to accelerate the adoption of solar technology in New Orleans. The City of New Orleans will complete a comprehensive city plan for the expansion of solar technology; explore and evaluate ways in which the City can support or encourage adoption of solar technology; reduce or eliminate obstacles to solar
adoption; stimulate the supply side of the solar marketplace; continue the process of recruiting private sector businesses to operate here to be involved in the supply of solar technology; and begin to train developers, builders and crafts people about the technology, and educate the public on the benefits and affordablity of solar power technology for there homes and businesses. Source: http://www.solarpowernola.com/
Hours of Sunshine per Month jan
feb
mar
apr
may
jun
jul
aug
sep
oct
nov
dec
160
158
213
247
292
287
260
269
241
260
200
157
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Pre-Schematic
Parallel Program Analysis
1Grow Dat Youth Farm 2Liberty’s Kitchen 3Jack and Jake’s Grocery
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Pre-Schematic Parallel Program Analysis
1Grow Dat Youth Farm OUR MISSION: The Mission of the Grow Dat Youth Farm is to nurture a diverse group of young leaders through the meaningful work of growing food. On our farm we work collaboratively to produce healthy food for local residents and to inspire youth and adults to create personal, social and environmental change in their own communities. Grow Dat is a place where people from different backgrounds and disciplines come together in research and practice to support public health, local economies and a sustainable food system in South Louisiana.
OUR VISION: We envision a vibrant New Orleans where youth and adults transform their communities, their environment, and themselves by engaging in the meaningful work of growing healthy food.
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Pre-Schematic Parallel Program Analysis
2Liberty’s Kitchen Our Mission Liberty’s Kitchen is a social enterprise dedicated to transforming the lives of New Orleans’ youth by providing a path to self-sufficiency through food service-based training, leadership and employment programs. The Liberty’s Kitchen Youth Development Program provides under served youth, ages 16-24, with the opportunity to build a better future by increasing their ability to change their situation and engage in a supportive community where they learn life, social and employability skills in a culinary setting. The intensive training program combines hands-on food-service training with classroom instruction, individual case management, education programs and job placement services and/or a return to an educational setting.
Our Vision The vision of Liberty’s Kitchen is to give disadvantaged youth ages 16 – 24 the chance for an independent, inspired and productive life. A sense of purpose and confidence and the skills, tools and opportunities to thrive in gainful employment. Access to the resources to deal with those issues which have held them back – poverty, homelessness, drug and alcohol abuse, arrested educational achievement and/or participation in the justice system.
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Pre-Schematic Parallel Program Analysis
3Jack and Jake’s Grocery Jack and Jake’s was founded in New Orleans, Louisiana in 2010 and represents the first regional food hub in Louisiana capable of connecting local producers with those who need access to fresh healthy foods most. Our mission is to provide high quality, safe and affordable local fresh foods from regional farmers and fishers to schools, universities, hospitals, and under served communities.
Jack and Jake’s works to address the market failures that have resulted in the under-utilization of local farms and seafood producers in the southeastern U.S., an incredibly fertile region that is not adequately reaching the local marketplace. Simultaneously, Jack & Jake’s seeks to improve food safety and health outcomes by addressing food access challenges that contribute to the high level of obesity and diabetes that are prevalent throughout the region.
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Pre-Schematic Site Analysis
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Pre-Schematic
The Mission New Orleans is arguably the most unique cities in the United States. The city consists of different backgrounds and cultures collaborating to create a culture that does not exist in any other city. The people of New Orleans have an obvious shared passion: food. Despite the love of food, a growing health issue has been noted in New Orleans. Attaining healthy groceries is few and far between in this city while fast food conveniences are abundant. Due to the large amount of lower class income in the city, fast food proves to be the choice over pricey health foods stores. Obesity and diabetes has become a growing epidemic in the area in adults, teens and children. In order to improve the status of this issue, healthy food needs to become accessible and inexpensive. Another aspect of this issue is keeping people well informed of both the negative affects of unhealthy eating habits, as well as teaching people how to cook healthy meals. Abundant in the city is the gathering and interactions between people. The social interest is an essential integration into the program of this facility. The spaces throughout New Orleans are not only spaces for the owner and customer. The spaces are meant for community, inviting for neighbors and passers by.
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Student enters the program needing a paying job and skills to be a valuable candidate for future employment. These students are generally young adults from a rough upbringing to make a bright career for themselves.
After the program is completed, students are trained with professional social skills and tactile skills in the program they were trained. Staff helps graduates with their resumes and finding employment.
Vegetables grown from the greenhouse are sent to the kitchen for preparation
Vegetables grown from the greenhouse are also sent to the grocery store to be sold.
+ Students learn to cook and skills in restaurant service
or +
Students work at the grocery store and are trained on how to deal with customers and business techniques.
or Students are trained on how to grow vegetables in the greenhouse. They care for the veggies as well as teach the community how to grow
+
The community is open to leasing plots in the community garden. Classes are offered on growing, canning and cooking healthy. Cafe is open to the public. The commercial kitchen is also used for cooking classes taught by students or staff for the community.
A business incubator is a part of the program to encourage community engagement and networking while providing inexpensive spaces for entrepreneurs.
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Pre-Schematic Spacial Relationships
Programmatic reasoning and development Greenhouse 500 sf Indoor space used for vegetable gardens to exchange with cafe and grocery. Local flowers are grown and sold, as well as seed collection.
Community Garden 200 sf Outdoor garden to lease space out to community for growing. Students help the community learn how to care for their plants.
Seed Bank, Food Bank and Canning Storage 800 sf Collected seeds from the gardens are stored in this space. A canning station and space for community canning lessons are in this space. Canned goods are sold in the adjacent grocery space.
Cafe 2,000 sf Students learn service skills while waiting on tables in the cafe. The cafe will serve food grown in the greenhouse and local food sold in the grocery store.
Commercial Kitchen 4,000 sf Facilitates budding culinary interests with supportive training, educational programs. Includes: 200sf fridge; 200 sf dry food storage; 200 sf freezer, 200 sf prep kitchen; 200 sf cleaning area; 200 sf cooking and baking area; and covered outdoor area for delivery vehicles
Grocery 20,000 sf Contains space to sell produce grown in greenhouse and community gardens, canned goods, and other local food and merchandise.
Outdoor Transitional Gathering Space Provides space for commissary of food trucks and vendors to sell. This space can also be used for other community events or outdoor concerts.
Business Incubator 1,200 sf
Collaborative Education Space 1,200 sf
Spaces are given to provide space and staffing to launch new businesses; conceptual business planning, financing, marketing ,graphic and package design, production, networking etc.
Two or three student classrooms used as collaborative spaces with conference tables and a â&#x20AC;&#x2DC;think tankâ&#x20AC;&#x2122; atmosphere for creative thinking.
Offices 1,000 sf Space for the director, spaces for two consultants and support, resource library for reference materials for participants to use, storage and staff rest room
Think Tank 3,000 sf This is the public face for the person coming in for the first time and it facilitates workshops, discussions, food events, film events, gathering, staging events, primary education events, health programs etc.
31 visually connected physically connected
Event Space
Think Tank
Community Gardens Seed Storage Cafe
Grocery
Greenhouse Business Incubator Offices Education Space
Outdoor Gathering Space
Kitchen
32 Spacial Relationships Pre-Schematic
Existing Building Grocery store abandoned since Hurricane Katrina
1. A chunk of the NE facade of the building is first taken out. This is done to maximize storefront area for the small businesses of the incubator and also to create an outdoor area for gathering. This area will contain raised planters which are also used as seating. The grocery store is located on the East side of the building for ease of access to the loading dock in the back of the building. This also gives access to the East side of the building where parking will take place.
2. Four small businesses will occupy the SW corner of the building, giving 20ft of storefront space for each business. The rent for these spaces will be inexpensive to house local start up businesses, hoping that they will be able to grow out of this rented space.
33 3. The gardening branch of this program will be located on the roof of the existing building. The existing second story will be transformed into education space and offices. Student gardeners will attend the gardens on the roof and provide food for the community and grocery store. The greenhouse for cultivating seeds is located in the South corner of the building. It is placed here for three reasons. This location provides maximum southern sunlight for the greenhouse, it provides an appealing view for the residences to the South, and it provides direct adjacency to the grocery store for visual connection.
4. The community garden plots are located on the far edge of the gardening zone for security and a sense of privacy. The beds are still adjacent to the student gardens for ease of teaching and communicating with one another.
5. The new addition is located on the edge of Broad Street for street side access, similar the city fabric in New Orleans. The first story of the addition will contain the cafe, commercial kitchen and think tank exhibition space. An operable wall can be taken down to extend the kitchen to the out doors, as well as the exhibition space. The focus is the central plaza between the entrances of the existing building, connecting to outdoor spaces associated with the proposed building.
6. The second story of the proposed addition will contain offices for the kitchen staff and more private event space than the first story think tank. The visually strong overhang will remain on the original building and there will be a mimicry of the overhang on the proposed building. This will serve as a balcony, shading, and shape the space for the outdoor stage to the NW.
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Schematic Design
35
Schematic Design
36
Schematic Design
One of the original driving factors of the proposed building was maintaining a â&#x20AC;&#x153;voidâ&#x20AC;? and transition from Broad Street to the grocery store. This provides public access and encouragement to pass through Space is created from Broad Street to the small businesses and grocery store. This space serves as a plaza and transitional space for gathering
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38
Schematic Design
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Schematic Design Floor Plan: Level 1 1’= 1/32”
1
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EEvent ve n S Space pace ace 9000sqft 990 000s 0 qft occ. oocc c lload o d 7750 50 com np mo
4 ath 0ft exit access 40ft 29 discharge
+1’ 6” 30 Kitchen 1300sqft occ. load 75
Caafe 16600sqft occ. load 75
+3’ 0”
Bike Shop 640sqft occ. load 50
exit access 30ft
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22
23
24
25
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27
±0 ±0’ ± 0’ 0 0” 0
2
3
4
6
5
7
8
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9
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Grocery r c y Sto Store t ree and n Hub 24000 44000sqft 0 s ft ea. a occcc. load a 11000
Back of House Food Distribution 11000sqft ea. occ. load 100
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12
13
14
Space for Small Businesses 1550sqft ea. occ. load 100
15 Grocery G roocery eyS Store toree and ndd H Hub ubb 24000sqft 224 400000sqf qfftt ea. a occ. occ c loa lloadd 100 100
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17
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+0’ +0 + 0’ 6” 6
+0’ 6” 20
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Level 1 1’=1/16”
Schematic Design Floor Plan: Level 2 1’= 1/32”
Tool Library 950sqft occ. load 100 O fices Offices Of 2210sqft 100sqqft eeach achh ac occ. ooc cc lload oad 10 10
Garden G arrdden R Res Resources/Offices eesouu cess//O /O Offfice ces es 1500sqft 115 500ssqf q occ. ooc cc. lload ooaad 2215 1155
AA EEvent veent Sp S Spa Space ppaacee 2415sqft 224 44115s 5sqqftftt occ. oocc cccc lo lload oad ad 1100 00
DN
eexit x t aaccess cccess c s 35ft 355ff 35
+1 + 1’ 6 1’ 6””
exit access 20ft
+3 + 3’’ 0 3 0””
ccommon ommon ppath ath 15ft 15ft Offfice/Read ng Office/Reading O 11900sqft 9000ssq sqft occ. oc c lload oad 25 2250 50 50
BB
eexit xit access access 335ft 5ftt Preseenta PPresentation ntation 500sqft 500 50 0sq sqfft occ. oocc c lload oad 70 70
DN
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Seed/food ban 500sqft occ. load 50
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nk
+0 + 0’’ 6 0 6””
DN D N
+0’ 6”
44
Schematic Design
Above: View of the proposed buildings from the corner of Broad Street and Beinville Avenue. An area for bioswale is created on the Bienville side of the buildings while garden and entrances provide an inviting access to on Broad. Below: This rendering demonstrates the experience in the plaza area between the existing building and the proposed buildings. The entrances to the grocery store and the small businesses are shown at the edges of the plaza while the center garden beds serve as a seating and gathering space.
Materiality Exploration:
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Exterior Glazing Pros
Cons
Open Interior
Summer overheating
Winter solar gain
Higher maintenance Hurricane susceptible
Limestone Masonry Pros
Cons
Natural desiccant
Not found locally
Earth based
Incohesive with neighborhood
Hurricane withstanding
Corrugated Metal Pros
Cons
Low maintenance
More difficult install
Cohesive with neighborhood Inexpensive
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Schematic Design Structural System
Design Specifications: Frame: Steel Construction
Building Code and Occupancy:
Selecting a Structural System:
Using the International Building Code, the occupancy group types for the proposed building are
The resulting decision on a structural system is a structural steel building. Steel construction additionally allows for mechanical equipment between structural beams and joists under the flooring system. Other factors most important for this project are quick construction and economical for the location of construction.
A-2: This division includes a broad range of assembly-type uses not specifically falling under other Assembly subdivisions. This includes community halls, lecture halls, and other public gathering facilities.
Sizing the Structural System: Type II A Construction may be used with 1-hour partitions and without a sprinkler system such maintaining below the 46,500 square footage limit. Structural Steel may be used with 1-hour rated fireproofing on all columns, beams, joists, and decking.
10 in x 10 in columns are chosen for the 30 foot spans in bays. The space is maintained open without the interference of columns and the beams are sized to be 15 inches to provide this open area.
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+23 feet VRV rooftop unit roof structure: poured concrete metal deck 4’ on center W10x12 W12x230 beams
clarestory windows 12”x12” hollow steel section
second story HVAC duct
stair and elevator shaft level 1: poured concrete metal deck 4’ on center W10x12 W12x230 beams covered deck stair
+12 feet
egress stair shaft first story HVAC duct
moment frame to resist lateral loads ground to roof W10x33 columns
+3 feet
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Schematic Design Mechanical System
DN
ductwork
DN
Level 2 1’=1/8”
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29
+1’ 6” 30
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+3’ 0”
±0’ 0”
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Air Conditioning System Options
Conclusion:
Various options are considered for the air conditioning system: packaged terminal air conditioners (PTAC), variable refrigerant volume (VRV) systems, fan coil units with chilled water coils and electric heaters, and fan coil units with chilled water and heating water coils. The options are described and an analyzed.
The Variable Refrigerant Volume system is chosen because of it’s sustainablilty factor and appropriate size for this project. The condensing unit will be placed on the roof of each building. Heating will not be needed for the climate of New Orleans.
PTAC Packaged terminal air conditioners will be located two in each building. This system type costs the least to first install, however the energy cost and maintenance cost is the highest of the options. Efficiency in this system is baseline and not as sustainable as other options.
VRV A variable refrigerant flow system requires two condensing units, one for each of the two buildings. The condensing units can be located on the roof or on grade adjacent to the building. Each condensing unit is 3’W x 4’L x 6’H and will require around three or four feet of clearance around each unit.
The options are for the temperature control in each room. For each option, equipment is needed to provide ventilation air. Packaged ventilation (outside air) air handling units located on the roof or adjacent to the building will be ducted to each room to provide ventilation air, help control humidity, and pressurize the building.
+0’ 6”
Level 1 1’=1/8”
+0’ 6”
No mechanical aid ------------ Need for mechanical aid
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Schematic Design
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Design Development
52 52
Design Development Environmental Optimization
Indigenous trees are planted to protect from the winds coming off of the lake to the river
Operable walls and the operable clerestory windows create optimal natural ventilation for the building
Foundation is raised 3 feet as a flooding precaution
Mechanical is used minimaly and efficiently based on spacial need to decrease energy usage Gardens are optimized to minimize heat island and stormwater runoff
53 53
Section AA 1’ = 1/4”
Overhangs provideshading for the summer months for comfort, while capturing heat in the winter Photovoltaic panels are placed on the roof to provide self sustaining energy
Clerestory windows optimize natural lighting without severe heat gain
Water is collected on the north west side to be drained into the bioswale
Bioswale is located on west side of the site to maintain and filter excess stormwater
Section BB 1’ = 1/4”
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Design Development Elevation Studies
Bottom Right: Nevada museum of art Bottom Left: ZMC metal panelling Right: West Business Park by Shelterbelt Architecture, Alberta, Canada
The corrugated metal facade reflects the character of the mid-city neighborhood in New Orleans. The rainscreen galvalume panels will vary in either the natural flat grey, or will be painted bright colors inspired by the bright colors of farmerâ&#x20AC;&#x2122;s market vegetable and the colors found around the city of New Orleans.
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South Elevation
floating roof canopy clerestory windows corrugated metal panel
operable bifold doors
East Elevation
Cafe Bldg East Elevation
West Elevation
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Design Development Elevation Studies
Drawing from the vibrant colors around the city of New Orleans, the corrugated metal panels of the proposed buildings are painted. The facade also contains flat metal panel, which will maintain the natural grey. The corrugated metal reflects the rest of the neighborhood. It is sturdy, and will sustain for a long life of the
building. This material requires very little maintenance and will withhold the wear and tear of the city. The metal is easily painted for any needed repair or maintenance, and the bright colors not only make this food hub a landmark, it reflects the positive renovation of the former Schweggmannâ&#x20AC;&#x2122;s Grocery.
Elevation Studies
South elevation 1’= 1/16”
East elevation 1’= 1/32”
North elevation 1’= 1/32”
West elevation 1’= 1/32”
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Design Development Sectional Studies
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Roof Composition: metal flashing flashing tape facia header facia board edge members single ply white roof membrane vapor barrier 6” expanded polystyrene rigid foam insulation (R value 27) 3/4” plywood W12x230 primary beam structure W10x12 secondary beam structure gypsum board interior sheathing Wall Composition: gypsum board interior sheathing 12x12 hollow steel section 5” expanded polystyrene rigid foam insulation (R-Value 24) vapor barrier rock wool insulation sheathing (R-Value 4) hat channel cladding connection heat isolation plate corrugated metal cladding
Clerestory Detail 1’= 3/4”
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Design Development Detail Analysis
Hinged Door Detail 1â&#x20AC;&#x2122;=3/4â&#x20AC;?
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Design Development Cafe Corner Detail
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Design Development Critique Reviewers:
facades.
John Gaunt - Dean of the School of Architecture Â&#x2021; )XUWKHU GHYHORSH WKH :HVW DQG (DVW IDFDGHV RI the buildings. The materiality and colors are nice, but one could play with the depth of each panel, maybe there could be light coming in between them.
Genevieve Baudoin - University of Kansas studio professor Â&#x2021; 7KH GHWDLO LV QRW QHFHVVDULO\ VKRZLQJ WKH VLJQLILcant parts of your building. You may want to rotate the detail drawing or find a different view to really show the corrugated metal elevation to show both section and elevation aspects of the building.
Joe Colistra - University of Kansas studio professor Â&#x2021; 7KH VHFRQGDU\ VWUXFWXUH LV D ELW RYHUVWUXFWXUHG Instead, make the secondary structure further apart and only one direction and use steel deck and concrete on top of that. Â&#x2021; <RX PD\ ZDQW WR GR VRPH VWXGLHV RQ KRZ PXFK light is actually getting through the clerestory windows. They may need to be bigger.
David Sain - Rockhill and Associates Â&#x2021; 7R FUHDWH WKH SXULW\ RI WKH IORDWLQJ URRI WU\LQJ WR be acheived, the glazing could be pushed forward so that the columns are not seen as mullions between the clerestories. Â&#x2021; 'HWDLOLQJ WKH FODGGLQJ V\VWHP SXW H[SDQVLRQ joints between each of the panels for uniform expansion and contraction. This will reinforce uniform can buckling on the panels
Nilou Vakil - University of Kansas studio professor Â&#x2021; 7KH %LHQYLOOH 6WUHHW VLGH RI WKH EXLOGLQJV FRXOG be more inviting to the rest of the neighborhood. Take out some of the bioswale where the floor to ceiling windows are to create a more inviting space. This will also enhance the line of circulation from the streetside into the plaza. Â&#x2021; ([SDQG WKH FDIH¡V WDEOHV WR WKH %LHQYLOOH RU HYHQ broad street. Â&#x2021; 6WXG\ WKH VXUURXQGLQJ QHLJKERUKRRGV DQG GUDZ from that for the facade study. Pick out patterns and reflect them into the cafe and event space
Joseph Towns - Structural Engineer Â&#x2021; &RQVLGHU VRODU SDQHOV ZLQG WXUELQHV HWF DQG think about self sustaining energy systems. David - Former University of Kansas Professor Â&#x2021; :RUN PRUH RQ WKH IDFDGHV DQG GHYHORSH WKH H[isting building. The materiality from the proposed buildings could be translated to become the cladding of the existing building as well. Â&#x2021; %HVLGHV WKH IORRU WR FHLOLQJ RSHUDEOH GRRUV there is very little glazing throughout the proposed buildings. It will humanize the buildings more to add more windows.
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Response: The reviewers all agreed that the secondary structure was overdone. The facade can be adjusted slightly to become less harsh to the surrounding neighborhood. The planes of the cladding can vary to create interest or let in light, also the neighborhood side of the cafe can be opened up with outdoor tables to make this space less closed off to the neighbors.