7th hand in Clarissa Yee

CLARISSA YEE UNIT 22 YEAR 4 PROJECT 2011-2012

SLOwER fOOd: A CO-hOUSINg TYPOLOgY

CLARISSA Y E E UNIT 22 YEAR 4 PROJECT 2011-2012

TOwARdS A SLOw fOOd CO-hOUSINg TYPOLOgY

1. Food sufficiency is in need to be improved.

Production, cooking, and waste methods are areas which can be used to harness control for the

consumer.



We are vunerable to supermarkets, markets, butchers, and all the information that comes with food. Having faith in what we eat means that it could be damaging us without our knowledge. We are vunerable to ecomonic and global systems when it comes to consumables and have little control of it as an individual. It is a minefield even if we buy organic produce as the organic symbol guarantees a set of guidelines, but not air miles, labour, carbon footprint, etc. 80% of london’s food is imported. If this was cut off, then we would survive for two maybe three days.

SOURCE PURChASE INfORmATION

BOdY

?

food miles



RECIPEfRESh INgREdIENTS ENERgY mEThOdS

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minutes of gas

food/gas ratio

different cooking methods

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minutes of gas food/gas ratio

Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.

Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.

Drain the pasta strips in a colander, reserving a little of the cooking water.

Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.

Taking one of the most popular recipes as a starting point for thinking about where the ingredients come from, the energy it takes to cook it and the

methods that can be used for cooking. These studies show that the energy and the nutrients of the food we consume can be improved.

Solar

Sous vide

Steaming

Hay-bag

Boiling

gas used for different cooking methods

food/gas ratio for different cooking methods



Garlic storage to preserve picked garlic for 6-8 months- humidity and air movement is essential. Braiding the roots makes them keep longer due to the moisture in the roots.

15-18 °CVentilation stack

Openings made from Dural-mond material- controlling light entering space

Thermal mass help keeps temperature constant

Ideal temperature to keep garlic

air drawn up

air drawn in

ventilated storage boxes

concrete



Cutting garlic 15 minutes before it is cooked or consumed, is better for your health, as it releases a chemical called allin which in this time turns to allicin, which is a cancer fight-ing ingredient. Garlic is also used in many medicines as it has many health benefits. Studying this action will help to design with the intention of encouraging a user to cut their

garlic everyday and wait the 15 minutes required for maximum health benefits.

slicing

removal of “stuck” slices

scraping the garlic paper and ends

positioning garlic

compostingstoring and harvesting

cutting and cooking



Kitchen system that takes advantage of one ring of the hob and uses that to cook using various methods. The system is adaptable for for different num-bers of people, activities and shares the cooking experience with its guests.

4 hobs 1 hobs different activities joined at one source harness other power

Solar

Sous vide

Steaming

Boiling



The steam itself could be used also to clean the environment without the inclusion of chemicals and uses very little water. It is efficient and can be included in the design of a flexible kitchen system

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10 litres of water used

residual heat from the morning used to clean the house when out at work.

Recycled Tiles

Timber (bamboo)

Fibreglass

Stone

sketch showing steaming scanning the room

300ml waterat 80-100 °C

x1600 volume of steam

41.8 m2

WATER USEAGE IN THE HOME IN ONE DAY



2. The architecture will improve the relationship between the eater and the history of his/her

food.The experience and enjoyment of eating will be drawn upon with the appreciation of where it

has come from.



Storing and preserving of basil to cut air miles, and keep freshness of the herb. Grow your own is a simple solution to gaining power of where food comes from however to do this simply and sucessfully in the home needs some organisation.



Growing your own fruits and vegetables design would encorporate the reusing of waste into the compost for the new plants and by bringing in the growth the the kitchen and incorporating the cooking and eating into the growing. The acknowledge of nature, and bringing about the intimate con-nection with tradition, nature dependence and other people we eat with.



red and blue LED lights

LED lights can provide the energy to sustain these plants when sunlight is at it minimum using very little energy. This energy could also come from biogas or wind power.



Tomatoes are ripened using ethylene gas, but green tomatoes can be ripened at home in one or two weeks. Bananas give off natural ethylene gas that can ripen tomatoes in a dark and humid environment. Steam and heat from cooking could create the ideal enviroment. Also, the area needs to be well observed to check for any over ripe or moldy tomatoes.

ETHYlENE

1 -2 weeks



oxygen

carbondioxide

Ethylene

+ =

Singular space where ripening happens simultaneously

individual for different fruits and rates of ripening

how contain-ment with airholes con-trols differ-ent gases

tomato turning for even ripening

bowls in different environments

sharable ripening space with different enrivonments within the architecture of the spaces

Creating a shared environment for ripening



architecture that adapts to the changing needs of its eaters

The architecture will be able to adapt to the needs of its eater. If there are more guests or the cook and the eaters want to eat outside or feel as if they are eating inside threshold will be able to adapt to this.

smaller/winter

bigger/summer

transition

sliding house

lOOSE KNIT AND TIGHT KNIT

CAR MOTORRUNS IN TRACKS



extender- with growth, material and internal quality collage



3. Architecture will aim to improve nutritional knowledge by promoting a healthy lifestyle.



To maximise the benefits of eating well and not to waste. This kitchen storage and washing design divides food into the food groups and is an educa-tional tool to help decide what is involved in making a balanced meal. The computer system provides the necessary information of what members of a household may be lacking, their food history and information about what is in the cupboards.

CarbohydratesVegetables

Protein Dairy

offices and schools

reuse of water for herb growing

touch screen for ordering, seeing lev-els, time



rural preserve suburban general urban urban centre

individual dwelling

communal foraging

city eating

beyond the back garden

tomato turning basil picking

meal planner

eating in the wilderness controlling

enironment

Zoetrope based on the bridge between rural reserve and urban core relative to food production, food storage and experience of eating



translating this onto the zoetrope

elementstests

elevation



Wilderness

Urban centre

Suburban

Private

Communal/Local

Communal/Global

Global

Private

General urban





Zoetrope Video 2mins



dOCUmENT 1 BRIEf ANd AgENdA

a- Brief

- Programme

Housing and public shared facilities for Lancaster Co-housing Group. There will be approximately 32 households comprising of houses 1-3 bed, houses and studio units. There will also be common facili-ties for sharing and preparing food. Laundry, visitors housing, car pooling and other activities will be shared within the scheme. The emphasis on the project is about food sustainablility and general sustainable living. Appreciating where food comes from and the en-joyment of the experience of eating as a social past time. Work space has already been provided in the old mill building, as some people in the group would like to work from this site to avoid having to travel to the nearest town Halton. Scheme must work with this existing building.Pedestrian and cycling will be encouraged and car use will be kept to a minimum around the houses.

Housing- Total Area 2170m² consisting of:

12 x 1 bed flat-55m² = 660m²10 x 2 bed- 2 storey, total floor area 65m²= 650m²7 x 3 bed- 2 storey, total floor area 80m² = 560m²3 x 3 bed- 3 storey, total floor area 100m² = 300m²

Common House- Total Area 360m²+ consisting of:

Dining 60m²Guest house 50m²Children’s room -30m²Food store- 30m²Laundry 20m²Extra storage 20m²Social space 75m²Growing space- 75m²+

- Accurate definition of site

Site is a 2.5 acre plot on the outskirts of Halton, North West England. It runs alongside the river Lune, and is 3.4 miles away from Lancaster town center. It is easily navigated by bike and car. Histori-cally, it was a site for an engineering company ‘Luneside Engineering’ and in 1950 they built mechanical life size elephants which they took

on tour around the country. Before this there were several mills on the site for cotton, linseed, fabrics before the businesses ceased and the properties sold. These mills did use the water from the river nearer the eastern end to use in ponds and building processes. It now houses one out of use old mill building.

The Site will be homes for different types of family and single peo-ple. They are in groups of 1, 2,3 and 4+ people. There are 75 people 25 of which are people under 18. A good proportion of which are over 50, and are either retired or are looking for a community feel as their children have left their homes.They share a common interest in ideas about community and slow food movement.Permanent users of the common house will be the residents, and their guests. There may be some chance that in the future these facilities will be able to be used or sold to the public. Water from the Lune will be able to be harnessed for domestic use. Rocks around the site will need to be secured so that the area is safe for users.Each member will have responsibility for each other and the com-mon areas, yet each family group will be responsible for their indi-vidual household. There will be regular meeting for the community to make group decisions, and each household will nominate a mem-ber of their house to attend. Other people outside the immediate community will be able to participate in activities throughout the year also.

- Funding

The lancaster co-housing group had bought the site with some personal backing and shares to the value of £5000. Individual mem-bers to the group were required to pay for their plot according to the size of their dwelling. 5 bed: £36,0000, 1 bed £18,000. These plot sales went back to the founder of the group, and to pay for the site, and the professionals.They expect that in the next phase of recruitment the house prices will be in the region of £130K to £285K. The build costs will largely be financed by a corporate loan. It is anticipated that this will be a rolling loan facility. This loan will cover a maximum of 70% of the project costs, therefore members have to put down a 30% deposit.

Continued next page...

1 in 3 people now live alonein Britain

85% of us don’t know our neighbours

aerial view of site

topographical context of site



dOCUmENT 1 BRIEf ANd AgENdA

a- Funding continued:

The money required from members at different stages in the project is as follows:

On joining- £5KWithin 3 months of joining- 30% (or more) of projected house cost (minus £5K already provided)Build completion- Cash or individual mortgages for the remaining 70% (or less)

Paying for the homes could not be done through self-build loan as tthe homes are bought on a 999 year leasehold not a freehold, so the only way to fund this is corporate loans. Since, this is personally funded many members will have to sell their current homes before the new homes will be built and live in rented accomodation in Halton until the houses will be available to be moved into.

b- Agenda

- list of matters to be addressed

1. Food sufficiency is in need to be improved. Production, cooking, and waste methods are areas which can be used to harness control for the consumer.2. The architecture will improve the relationship between the eater and the history of his/her food.The experience and enjoyment of eating will be drawn upon with the appreciation of where it has come from. 3. Architecture will aim to improve nutritional knowledge by promoting a healthy lifestyle.4. Architecture will respect and preserve the natural environment that it is housed in.5. The workings of architectural systems will be made obvious to its users in a friendly and understandable way.

- intentions of the project.

Sustainable and accessible by all. Even though the feeling of these communities are old fashioned, the scheme should bring out it’s modern in attitude and outlook. It should set an

example of a new and successful way of living, socialising with the community around you and to have an appreciation of the surroundings. It should promote social activity between all families, races and ages but also respect the privacy of individual households and members of the community that may not live on the premises.

It should be open to all as a way of living, and the process of adjusting to this way of life should be as easy and natural as possible.

- motivations of the project.

Nature- not to pollute the environment it is in and try to preserve the land as much as possible. Community bonds and sharing is the main point of this type of housing, so this is one of the biggest motivations to get this right.Food Enjoyment and Production- Production and enjoyment can be done as a whole community. Sustainable Lifestyle- the building being sustainable within itself and not just an add on feature.

Some households being responsible for certain areas of the common house will allow people to take ownership of the activities while sharing the facilities with others. It will therefore encourage people to look after shared spaces and encourage socialising.

Precedents for Co Housing schemes

Stroud Co Housing,UK Mo Co Ho, Denmark

Koglerne co housing, Denmark

Jystrup Sawaerket Co Housing, Denmark



N

15 mins to Halton Centre

showing trees, existing build-ings, cycling path, sunlight and wind

fROM SINGlE HOUSING TO CO-HOUSING

N

15 mins to Halton Centre

WORK

SINGlE HOUSING TYPICAl Of HAlTON

HOUSES SPlIT INTO PRIVATE AND COMMUNAl

COMMUNAl HOUSE WITH OUTDOOR SHARED SPACE

18th century Mill Building

River Lune

Banks of the Lune

Boathouse and Fishing Hut

Mill Building

Boat house and fishing Hut

Existing House



DOCUMENT 2. Location plan and functional program.

play

eat

meeting

grow

store2

turn

location of different areas of liv-ing, and socialising according to ac-tivity.

communal house

RIVER

SOCIAl SPACE

SOCIAl SPACE1

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5

3.TOMATO TURNING 4.EATING IN WIlDERNESS

5.ADAPTABlE EATING ENVIRONMENT

1.MEAl PlANNING 2.COMMUNAl GROWING

individual houses

business

domestic

communal house

individual houses

existingmill building

existing

existingboating and fishing

growing

meeting

eating

childrens play

veg turning

food storage



I’d like to live with a bunch of friends who all ate together and helped look after each other’s chil-dren.” - Pete

Pete

Luke

Chris

Jan“I work around the country and often from home - which will be great overlooking the Lune.”- Jan

Jon

“I look forward to liv-ing in community and hope that others will be inspired by the eco-living side of the project.”- Kathy

Kathy

Fiona“I always thought I’d suffer from ‘empty nest syndrome’ when my daughter left home, so I wanted to have other people around me when that happened”.- Fiona

“Living on your own has its attraction, but it is not all it’s cracked up to be!”- Chris

Huw

dOCUmENT 3. USE Of ThE SPACE ANd dEfINITION Of COmmUNITY. Describe your architecture by the description of the significant actions your community (vulnerable and extended) will perform in the spaces you design.

DEfINING THE COMMUNITYTYPES Of fAMIlIES WITHIN THE COMMUNITY

adults children visiting offspring



massing required for different houses

12 x 1 bed10 x 2 bed7 x 3 bed

3 x 3+ bed

1 x communal house

12 x 1 bed

10 x 2 bed

7 x 3 bed

3 x 3+ bed

1 x communal house

floor area required 1:1000

55m²

65m²

80m²

100m²

360m²

HOUSING TYPES

IN RElATION TO EACH OTHER



dOCUmENT 3. USE Of ThE SPACE ANd dEfINITION Of COmmUNITY. describe your architecture by the description of the significant actions your community (vulnerable and extended) will perform in the spaces you design.

TYPE 1 TYPE 2,3,4,5,6,7 NON-TYPE

NUClEAR MODEl VARIED MODEl SHARED MODEl



4. Architecture will respect and preserve the natural environment that it is housed in.





5. The workings of building systems will be made obvious to its users in a friendly and

understandable way.



Documents

7th hand in Clarissa Yee