Comprehensive Studio Report

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LEARN

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3Pre Schematic Design 4

Context Analysis 4

Parallel Programs 17

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

Sara Lichti

Comprehensive Studio Report

4 Pre-Schematic

5Pre-Schematic Design

New Orleans

Mid-City Neighborhood

Corner of Broad & Bienville

6 Pre-Schematic

A Desert in a Semi-Tropical Region:

Grocery store locations within the neighborhood

TREME

TULANE-GRAVIER

MID-CITY

BAYOU ST.JOHN

CITY PARK

building site

15 min walk

7Define: 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. In-stead of such stores,these districts often contain many fast food restaurants and convenience stores

Grocery Leakage

= The average grocery store in New Orleans serves 16,000 people twice the national average.

New Orleanians spend nearly $915 million on grocery purchases, about $383 million spent by residents outside their own neigh-borhoods.

Graphic Far Left: The building site is located between four districts in the middle New Or-leans. The circles represent .5 mile radius, or a 15 minute walking distance, with gro-cery stores represented in the center point of each. The building site clearly is situated in a location with lack of fresh groceries ac-cessible.

$0 $200 $400 $600 $800 $1,000

8 Pre-Schematic

Health and Obesity:

A GROWING issue

Healthy Weight

Overweight

Obese

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

New Orleans-Metairie-Kenner-LA Metro Area

37.2%

32.6%

32.6%

935%of covered space in New Orleans is open air.

proximityhouses and businesses are physically close to one another encouraging outdoor interaction between the two

Exploring the Character of New Orleans:Outdoor social spaces

10 Pre-Schematic

Urban Growth and Development

1798

The first people settled off of the Mis-sissippi 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 settle-ments begins to fill in, as the canal is a major form of transportation.

1849

The original settlement continues ex-panding, 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 doesnt 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 oc-cupied 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.

11

2005

1949

19401923

1862

1949

1817

1798

12 Pre-Schematic

Effects of Katrina

1 mile

Over 10 feet

MAXIMUNFLOODWATERLEVELS

8-10 feet6-8 feet4-6 feet2-4 feet0-2 feetNot available

Levee breachOTHER KEYS

population:pre Katrina 1,309,954

current 1,167,764

One year after Katrina, 60% of population had returned to New Orleans

204,700housing units destroyed or severely damaged

13%

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. Unfortu-nately, because of the topographical shape of the city, the middle of the city, as well as the areas by Lake Ponchatrain were com-pletely flooded.

Over the last few years in the city of New Orleans, it is im-portant 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 citys rich history, it is more re-sponsible of developers and architects to use methods of adaptive reuse, rather than demolition and rebuilding.

pre katrina grocery stores have been abandoned since the storm

Mississippi River

14 Pre-Schematic 14,633

5,000

10,000

14,6

33

5,94

08,

692

1,58

074

65,

882

3,41

32,

209

819

8048

3,99

42,

224

1,02

414

6

15

Mid-City Neighborhood

building site

Mid CityTreme

City Park

Gentilly

Gert Town

Uptown/ Carrollton

French Quarter

poverty

less than US average (40%)data not available

single parents

less than US averagebetween US and New Orleans averagegreater than New Orleans averagedata not available

density

people per square mile (thousands)

3 6 9 12

16 Pre-Schematic

Climate Data and Analysis

Sun Exposure

Neighborhood Use and

Existing Green Space

Wind

Commercial Food Service Community

Single Family Multi-Family

17

Climate Data and Analysis

Pre-Schematic

jan 5.87

Annual avg rainfall: 64.16 inches

may 4.62

sep 5.55

feb 5.47

jun 6.83

oct 3.05

mar 5.24

jul 6.2

nov 5.09

apr 5.02

aug 6.15

dec 5.07

100

200

300

400

500

600

-600

-500

-400

-300

-200

-100

65 F

Deg

ree

Day

sC

oolin

gH

eatin

g

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Hours of Sunshine per Monthjan feb mar apr may jun jul aug sep oct nov dec

160 158 213 247 292 287 260 269 241 260 200 157

Hurri

cane

Sea

son

= for every gallon of rainwater pumped out of New Orleans

$.03degree-day noun Engineering .one degree of departure, on a single day, of the daily mean temperature from a given standard temperature.

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 tech-nology in New Orleans.

The City of New Orleans will complete a compre-hensive city plan for the expansion of solar tech-nology; 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 mar-ketplace; 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/

New Orleans fiscal benefits from solar energy

18 Pre-Schematic

1Grow Dat Youth Farm

2Libertys Kitchen

3Jack and Jakes Grocery

Parallel Program Analysis

20 Pre-Schematic

1Grow Dat Youth FarmOUR 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.


22 Pre-Schematic

2Libertys Kitchen

Our Mission

Libertys 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 Libertys 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 Libertys 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 opportuni-ties to thrive in gainful employment. Access to the resources to deal with those issues which have held them back poverty, homeless-ness, drug and alcohol abuse, arrested educational achievement and/or participation in the justice system.


24 Pre-Schematic

3Jack and Jakes Grocery

Jack and Jakes was founded in New Orleans, Louisiana in 2010 and represents the first regional food hub in Louisiana capable of con-necting local producers with those who need access to fresh healthy foods most. Our mission is to provide high quality, safe and afford-able local fresh foods from regional farmers and fishers to schools, universities, hospitals, and under served communities.

Jack and Jakes works to address the market failures that have resulted in the under-utilization of local farms and seafood produc-ers in the southeastern U.S., an incredibly fertile region that is not adequately reaching the local marketplace. Simultaneously, Jack & Jakes seeks to improve food safety and health outcomes by ad-dressing food access challenges that contribute to the high level of obesity and diabetes that are prevalent throughout the region.


Pre-Schematic 26 Pre-Schematic Site Analysis

28 Pre-Schematic

The Mission

New Orleans is arguably the most unique cities in the United States. The city consists of different backgrounds and cultures col-

laborating 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 diabe-tes 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 be-tween 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.

29

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 find-ing employment.

or

+

+

+

orStudents learn to cook and skills in restau-rant service

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 are trained on how to grow vegetables in the greenhouse. They care for the veggies as well as teach the community how to grow

Cafe is open to the public. The commercial kitchen is also used for cooking classes taught by students or staff for the community.

The community is open to leasing plots in the com-munity garden. Classes are offered on growing, canning and cooking healthy.

A business incubator is a part of the program to encourage community engagement and networking while provid-ing inexpensive spaces for entrepreneurs.

Students work at the grocery store and are trained on how to deal with customers and business techniques.

30 Pre-Schematic

Programmatic reasoning

and development

Grocery20,000 sf

Contains space to sell produce grown in greenhouse and community gardens, canned goods, and other local food and merchandise.

Commercial Kitchen4,000 sf

Facilitates budding culinary interests with supportive training, educational programs. Includes: 200sf fridge; 200 sf dry food storage; 200 sf freezer, 200 sf prep kitch-en; 200 sf cleaning area; 200 sf cooking and baking area; and covered outdoor area for delivery vehicles

Greenhouse500 sf

Indoor space used for vegetable gardens to exchange with cafe and grocery. Lo-cal flowers are grown and sold, as well as seed collection.

Collaborative Education Space1,200 sf

Two or three student classrooms used as collaborative spaces with conference tables and a think tank atmosphere for creative thinking.

Think Tank3,000 sf

This is the public face for the person com-ing in for the first time and it facilitates workshops, discussions, food events, film events, gathering, staging events, primary education events, health programs etc.

Offices1,000 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

Business Incubator1,200 sf

Spaces are given to provide space and staffing to launch new businesses; con-ceptual business planning, financing, marketing ,graphic and package design, production, networking etc.

Community Garden200 sf

Outdoor garden to lease space out to community for growing. Students help the community learn how to care for their plants.

Cafe2,000 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.

Outdoor Transitional Gathering SpaceProvides space for commissary of food trucks and vendors to sell. This space can also be used for other community events or outdoor concerts.

Seed Bank, Food Bank and Can-ning Storage800 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.

Spacial Relationships

31

Cafe

Kitchen

Greenhouse

Seed Storage

Community Gardens

Think Tank

Event Space

Education Space

Grocery

Business Incubator

Offices

Outd

oo

r Ga

therin

g S

pa

ce

visually connected

physically connected

Pre-Schematic

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 build-ing 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 oc-cupy 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.

Existing BuildingGrocery store abandoned since Hurricane Katrina

32 Spacial Relationships

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 con-nection.

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, com-mercial kitchen and think tank exhibi-tion space. An operable wall can be taken down to extend the kitchen to the out doors, as well as the exhibi-tion 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.

34 Schematic Design

35

Schematic Design

36 Schematic Design

37One of the original driving factors of the proposed building was maintaining a void 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

38 Schematic Design

40 Schematic Design

+3 0 0 0

+1 6

0 00 00 00 00 00 00 0

28

22 23 24 25 26 27

29

30

31

1

+1 6

comm

on path 40ft

exit access 40ft

exit access 30ft

discharge

Event SpacenE eEE SSpSnvv ap cacee9000sqft090000000 qqqf9 00 0s fq tocc. load 750cocc lo oo 0550057d 077

Bike Shop640sqftocc. load 50Kitchen

1300sqftocc. load 75

Caaafe16600sqftocc. load 75

Floor Plan: Level 11= 1/32

41

+0 6 +0 6

Level 1 1=1/16

+000 6666++ 6++0+00 666+ 60 6

2 3 4 5 6 7 8 9

10

11

12

13

14

15

16

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18

19

20

21

+0 6

Space for Small Businesses1550sqft ea.occ. load 100

rocery Store and Hubr yrocery Stoc t ere and HubnGG4000sqft ea.4 s4000 ft0 a22cc. load 100c a 1 0oc

Back of HouseFood Distribution11000sqft ea.occ. load 100

Grocery Store and Hubceryro yGG eo ore ubnd HS e dt dS bH24000sqft ea.2 0 ft q24 002 04 00 sqfftt aocc. load 100c loalocc 001d 100d

42 Schematic DesignFloor Plan: Level 2

003 03+3+33333++++3333+++3 00000033 0

6666 6+1+++1++111++++ 6661 666 6

DN

DN

AA

BB

exit access 35ft

exit access 20ft

common path 15ft

exit a

cces

s 35ft

OfficesOO sif cOf eO i210sqft each22 0sqq ee01 fftq0 eq2 t hchacaocc. load 10oc olcoo c do dc dc a 010110

Garden Resources/OfficesaG es e /ed ue s/rd n R efOf c sGGaar e /eoue Res /sce Or n Rd /Ou O if ceOO esfGGGGGGG1500sqft5155 qs0 sqfqs000 q001111111occ. load 215ococc da 15. d 1lc aoa 22c 5d 2 5o dc 1ooooooo

PresentationeesPrP se tta nne t oientaa one500sqft050050 s0050 tfqfsqsqsocc. load 70occco 77d 7d oll daa 70o 0

Tool Library950sqftocc. load 100

Seed/food ban500sqftocc. load 50

DN

eeexxxxxxiiiiiiiittttt aaaaaaccccccccccceeeeeeeessssssss 33333333333333355555555fttttttt

cccccoooooommmmmmmmmmmooooonnnn pppppppaaaaatttttttthhhhhhh 11111115555555555fffffffftttttOffice/ReadingfOOf ef cf c /Of ei ga nd/ eRR aa gdd g1900sqft9 01 0ss9 000 ffqq tqsq tocc. load 250c da 0a 5lcoc oo d 2d 50025a

exit a

cces

scc

ess

etaxea

cs

tacc

ssse

tc

xs

etaa

35ft

33335f55f35535ft

Event Spaceve tE ne SE pp cepaSpa eve tEE ne Sppp eceaa e2415sqft441 s54 5ss2 q12 5 q tqft41111 s5242 5s5542 qqfttocc. load 100occ oco ooo c llc 0001aadd 1 01 00d 1ooccc oloco oo 001a 1dad 1 01

1= 1/32

43

666660 66+0+++++++0+++ 666660000 66600000 6

DNDDDNNNNNDD

+0 6

nk

44 Schematic Design

Above: View of the proposed build-ings 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 be-tween 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 gather-ing space.

45Materiality Exploration:

Exterior Glazing

Pros

Open Interior

Winter solar gain

Cons

Summer overheating

Higher maintenance

Hurricane susceptible

Limestone Masonry

Pros

Natural desiccant

Earth based

Hurricane withstanding

Cons

Not found locally

Incohesive with neighbor-hood

Corrugated Metal

Pros

Low maintenance

Cohesive with neighborhood

Inexpensive

Cons

More difficult install

46 Schematic Design

Design Specifications:

Frame: Steel Construction

Building Code and Occupancy:

Using the International Building Code, the occupancy group types for the proposed building are

A-2: This division includes a broad range of assembly-type uses not specifically falling under other Assembly subdivi-sions. This includes community halls, lecture halls, and other public gathering facilities.

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.

Selecting a Structural System:

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.

Sizing the Structural System:

10 in x 10 in columns are chosen for the 30 foot spans in bays. The space is maintained open without the interfer-ence of columns and the beams are sized to be 15 inches to provide this open area.

Structural System

47

roof structure:poured concretemetal deck4 on center W10x12W12x230 beams

clarestory windows

VRV rooftop unit

second story HVAC duct

first story HVAC duct

12x12 hollow steel section

level 1: poured concretemetal deck4 on center W10x12W12x230 beams

stair and elevator shaft

egress stair shaft

covered deck stair

ground to roof W10x33 columns

moment frame to resist lateral loads

+12 feet

+3 feet

+23 feet

48 Schematic Design

+3 0 0 0

+1 6

28

29

30

31

DN

DN

Mechanical System

ductwork

Level 2

1=1/8

49

+0 6 +0 6

Air Conditioning System Options

Various options are considered for the air conditioning system: packaged terminal air conditioners (PTAC), vari-able 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.

PTAC

Packaged terminal air conditioners will be located two in each building. This system type costs the least to first in-stall, 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 3W x 4L x 6H 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 ventila-tion 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.

Conclusion:

The Variable Refrigerant Volume system is chosen because of its sustainablilty factor and appropriate size for this proj-ect. The condensing unit will be placed on the roof of each building. Heating will not be needed for the climate of New Orleans.

No mechanical aid ------------ Need for mechanical aid

Level 1

1=1/8

50 Schematic Design

51

Design Development

Mechanical is used minimaly and efficiently based on spa-cial need to decrease en-ergy usage

Operable walls and the operable clerestory windows create optimal natural ventilation for the building

Gardens are optimized to minimize heat island and stormwater runoff

Foundation is raised 3 feet as a flooding precaution

Indigenous trees are planted to protect from the winds coming off of the lake to the river

55525255525222 Design Development

Environmental Optimization

Bioswale is located on west side of the site to maintain and filter excess stormwater

Water is collected on the north west side to be drained into the bioswale

Overhangs provideshading for the summer months for comfort, while capturing heat in the winter

Clerestory windows optimize natural lighting without severe heat gain

Photovoltaic panels are placed on the roof to provide self sustaining energy

Section BB1 = 1/4

Section AA1 = 1/4

535353535353535353535355353535335353533

54 Design DevelopmentElevation 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 galval-ume panels will vary in either the natural flat grey, or will be painted bright colors inspired by the bright colors of farmers market vegetable and the colors found around the city of New Orleans.

55

clerestory windowsfloating roof canopy

South Elevation

East Elevation

Cafe Bldg East Elevation

West Elevation

corrugated metal paneloperable bifold doors

56 Design Development

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 Schweggmanns Grocery.

Elevation Studies

South elevation1= 1/16

East elevation1= 1/32

North elevation1= 1/32

West elevation1= 1/32

Elevation Studies

58 Design DevelopmentSectional Studies

59

Clerestory Detail

1= 3/4

Roof Composition:metal flashing

flashing tapefacia header

facia board edge memberssingle ply white roof membrane

vapor barrier6 expanded polystyrene rigid foam insula-

tion (R value 27)3/4 plywood

W12x230 primary beam structureW10x12 secondary beam structure

gypsum board interior sheathing

Wall Composition:gypsum board interior sheathing

12x12 hollow steel section5 expanded polystyrene rigid foam insula-

tion (R-Value 24)vapor barrier

rock wool insulation sheathing (R-Value 4)hat channel cladding connection

heat isolation platecorrugated metal cladding

60 Design DevelopmentDetail Analysis

Hinged Door Detail

1=3/4

Design Development62 Design DevelopmentCafe Corner Detail

68

Design Development Critique

Reviewers:

John Gaunt - Dean of the School of Architecture)XUWKHUGHYHORSHWKH:HVWDQG(DVWIDFDGHVRIthe 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.

Joe Colistra - University of Kansas studio professor7KHVHFRQGDU\VWUXFWXUHLVDELWRYHUVWUXFWXUHGInstead, make the secondary structure further apart and only one direction and use steel deck and concrete on top of that.

69

Response:The reviewers all agreed that the secondary

structure was overdone. The facade can be adjusted slightly to become less harsh to the surrounding neigh-borhood. 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.

Documents

Comprehensive Studio Report