Hybrid Designs for Urban Growing and Selling
The Recipe For An Urban Market
An Urban Typology
TRAM The folding out system – Inspired by the ‘Fibonacci’ system of growth, a section of the tram folds out to provide a larger surface area and growing process attached to the movable urban tram stall.
The Milk tram, a selling vehicle that will grow and expand when each milk product is ready to be sold. Instead of the modern consumerism state of mind, with these produce, the customer will have to wait and come back when it is ready.
Above are lists of all the products that can be created with raw and freshly pasteurized milk. Also, a locking system to attach each added section of tram to the previous, taken from agricultural carriers. A simple hinged folding system as seen on some sewing boxes, demonstrates the benefit of a stacked growing system.
The actor – The Milk Seller
The carousel section. A spinning attraction that draws people to buy every week within the urban setting. Spotted all over the city, in urban squares and free spaces, the carousel splits with the satellites spreading out across the area to sell its self produced and accumulated goods. On wheels itself, or cycled by the stall holder, each separate section becomes its own self sufficient mode of trading. With the different layers, growing on top, storage and selling in the middle and movement/mechanics below, it becomes the ephemeral enigma that the public is drawn to.
The pod skylight is a design feature regularly employed for sunken buildings or those with little light. Looking at the carousel, a ‘skylight’ similar to this could be used to create the perfect growing conditions within the stall. Creating the stack effect to draw the hot air up and away from the stored fruit.
A locking system, often used to close big heavy doors, on for example lorries, could be used at the key structural connecting points between the pieces of carousel, so when they reconnect, they can be fastened securely to allow for the structure to spin.
The actor within this project, who carries out the above actions, is the urban market stallholder.
. . Milk after optional homogenization, pasteurization, in several grades after standardization of the fat level, and possible addition of bacteria Streptococcus lactis and Leuconostoc citrovorum Crème fraîche, slightly fermented cream Clotted cream, thick spoonable cream made by heating Smetana, Central and Eastern European variety of sour cream Cultured buttermilk, fermented concentrated (water removed) milk using the same bacteria as sour cream Kefir, fermented milk resembling buttermilk but based on different yeast and bacteria culture Kumis/Airag, slightly fermented mares' milk popular in Central Asia Milk powder (or powdered milk), produced by removing the water from milk Whole milk products Buttermilk products Skim milk Whey products Ice Cream High milk-fat & nutritional products (for infant formulas) Cultured and confectionery products Condensed milk, milk which has been concentrated by evaporation, often with sugar added for longer life in an opened can Khava, milk which has been completely concentrated by evaporation, used in Indian sweets (Gulab Jamun, Pedha and many more) Evaporated milk, (less concentrated than condensed) milk without added sugar Ricotta cheese, milk heated and reduced in volume, known in Indian cuisine as Khoa Infant formula, dried milk powder with specific additives for feeding human infants Baked milk, a variety of boiled milk that has been particularly popular in Russia . Butter, mostly milk fat, produced by churning cream Buttermilk, the liquid left over after producing butter from cream, often dried as livestock food Ghee, clarified butter, by gentle heating of butter and removal of the solid matter Smen, a fermented clarified butter used in Moroccan cooking. Anhydrous milkfat . Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds Curds, the soft curdled part of milk (or skim milk) used to make cheese (or casein) Paneer Whey, the liquid drained from curds and used for further processing or as a livestock food Cottage cheese Quark Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese made from skim milk with cream added to the curd Fromage frais . Casein Caseinates Milk protein concentrates and isolates Whey protein concentrates and isolates Hydrolysates Mineral concentrates . Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus Ayran Lassi . Clabber, milk naturally fermented to a yogurt-like state . Gelato, slowly frozen milk and water, lesser fat than ice cream . Ice cream, slowly frozen cream and emulsifying additives Ice milk Frozen custard Frozen yogurt, yogurt with emulsifiers that is frozen
1 Purchase (or make) a quart of full-milk yogurt or soy yogurt. Cut a 15-inch square of cheesecloth. .
3 Empty the contents of the yogurt carton on top of the cheesecloth.
4 Bring up the sides and tie tightly with string, leaving a length of string to tie up so the bag will hang and drip into a bowl placed beneath the bag, OR use a jelly stand if you have one. .
5 Place the container in the refrigerator (purists leave it out to drip into the sink, but for bacteria/mold reasons, don't leave it out) and leave it there for 1-2 days until desired spreadable consistency is reached. .
6 Remove from refrigerator and reserve the drained liquid (which is called whey) when the cheese has reached the desired consistency. The solid part that is the cheese are also called curds.
7 Add spices and herbs to taste. Traditionalists enjoy this cheese extremely pungent. Experiment with different mixes to find what works best for you.
8 Transfer your cheese to a small bowl and cover with plastic wrap placed directly on the surface of the cheese (keeps it fresher).
Heat to 185ºF (85ºC) in a double boiler. Heat the milk to
185ºF (85ºC). Using two pots that fit inside one another, create a double boiler. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all the while. If you do not have a thermometer, 185ºF (85ºC) is the temperature at which milk starts to froth. It is highly recommended that you obtain a thermometer in the range of 100 - 212ºF - especially if you plan to make yogurt on an ongoing basis. .
Add sugar and (optionally) a pinch of salt and cool to about 110ºF (43ºC). Cool the milk to 110ºF (43ºC). The best way
to do this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring. If cooling at room temperature, or in the refrigerator, you must stir it more frequently. Don't proceed until the milk is below 120ºF (49ºC), and don't allow it to go below 90ºF (32ºC); 110ºF (43ºC) is optimal. . 3 Warm the starter. Let the starter yogurt sit at room temperature while you're waiting for the milk to cool. This will prevent it from being too cold when you add it in. .
4 Add nonfat dry milk, if desired. Adding about 1/4 cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken more easily. This is especially helpful if you're using nonfat milk. .
Inoculate the yogurt with a little yogurt from the last
batch. Add the starter. Add 2 tablespoons of the existing
yogurt, or add the freeze-dried bacteria. Stir it in or better yet, use a blender to evenly distribute the billions of bacteria throughout the milk. .
6 Put the mixture in containers. Pour the milk into a clean container or containers. Cover each one tightly with a lid or plastic wrap.
Incubate the yogurt for several hours. Allow the yogurt
bacteria to incubate. Keep the yogurt warm and still to encourage bacterial growth, while keeping the temperature as close to 100ºF (38ºC) as possible. An oven with a pilot
light left on is one option; see the "Tips" section for other ideas. After seven hours, you'll have a custard-like texture, a cheesy odor, and possibly some greenish liquid on top. This is exactly what you want. The longer you let it sit beyond seven hours, the thicker and tangier it will become. . .
Ready to go. Refrigerate the yogurt. Place the yogurt in
your fridge for several hours before serving. It will keep for 1 to 2 weeks. If you're going to use some of it as starter, use it within 5 to 7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt. Many commercial yogurts include a thickening agent, such as pectin, starch, gum, or gelatin. Don't be surprised or concerned if your homemade yogurt has a somewhat thinner consistency without these thickeners. . .
Add optional flavorings. Add optional flavorings.
Experiment until you develop a flavor that your taste buds fancy. Canned pie filling, jams, maple syrup, and ice-cream fudges are good flavorings. For a healthier option, use fresh fruit, with or without a small amount of sugar or honey.
10 Use yogurt from this batch as the starter for the next batch.
Pot-Freezer Method .
This is how ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds. This is how
ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds. Handcranked ice cream machines are a variation of the sorbetière (a covered pail with a handle attached to the lid) which is a French adaptation of the pot-freezer method. .
Put the ice cream ingredients in a bowl. Put the ice cream
ingredients in a bowl. .
Put the bowl in a tub filled with ice and salt. Put the bowl in
a tub filled with ice and salt. Make sure the ice and salt mixture doesn't spill over the edges or into the bowl. .
Mix the ingredients of the bowl vigorously. Mix the
ingredients of the bowl vigorously. The salty ice water will absorb heat from the mixture, bringing it below the freezing point of water and turning the mixture into ice cream. It's important to mix as thoroughly as you can to prevent the formation of ice crystals. If you can, use a whisk or better yet, a hand-held mixer.
5 Enjoy your homemade ice cream.
Steps 1 Place the two cups of milk in the saucepan with pepper,
margerine, sugar and then slowly bringing the milk to a boil while stirring constantly. It is very important to constantly stir the milk or it will burn.
2 Turn the burner off once the milk is boiling, but leave the
saucepan on the element or gas grate.
3 Add 10 teaspoons vinegar to the boiling milk, at which
point the milk should turn into curds and whey. Curds are the solid part, whey is the liquid part. .
4 Stir well with spoon and let it sit on the element for 5-10 minutes. .
5 Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey. The curds will be the cheese.
6 Drain and press the cheese using the cloth to get most of
the moisture out. . .
7 Open the cloth and add a pinch of salt if desired.
8 Mix the cheese and salt and then press again to remove any extra moisture. .
9 Put the cheese in a mold or just leave it in a ball type form. Leave it in ball form for putting in fresh green salads and in a mold to make sliced cheese for example.If you put it in a mold do it fast so that the cheese will mold easier otherwise it will harden and not mold as easily.
10 Refrigerate for a while before eating. Â
Allotment Carrousel People Birds
Plan [Academic use only]
The Temporary Structure….An Ephemeral Market
The architect/artists write in perfect architectspeak: "Party dress combines the charms of architectural structure and logic with the ephemerality and seductive power of fashion. Based on a dialogue between the rigid, precise geometries of architecture and the folds, drapes and softly molded forms of fashion, the dress is designed as a holistic system of points and folds. "
Floating Castle (Ukraine) Supported by a single cantilever, this mysterious levitating farm
house belongs in a sci-‐fi flick. It’s claimed to be an old bunker for
back story . . . alien architects probably had a hand in it.
the overload of mineral fertilizers but we’re sure there’s a better
Free Spirit Houses (British Columbia, Canada) These wooden spheres can be hung from any solid surface (tree, cliff, bridge, etc.) and are accessed by a spiral stairway or a short suspension bridge. A web of rope grasps onto a strong point, essentially replacing the foundation of a conventional building. You can anchor points on the top and bottom to prevent swinging or just let it loose and enjoy the ride.
Girasole, by konyk Small architecture...ingenious!!! Our friends over at konyk (Brooklyn based practice) shared with us their entry for the Andes Sprouts Society residency studio competition, a project named Girasole. Gathering all of its energy from the sun, GIRASOLE is a single room studio that is autonomous, movable and flexible. Its independence allows it to function completely off the local utility grid. By manipulating the surface area for maximum solar exposure and utilizing thin battery packs embedded in its chassis, GIRASOLE converts the sun into AC current to heat and electrify the studio. Like Thomas Alva Edison's 1893 Black Maria, GIRASOLE is formed by the function of sunlight, and follows it across the landscape.
M o b ile H IV C lin ic co m p etitio n , A rch ite ctu re fo r H u m an ity (S u b-S a h a ra n A fric a ) – K a jik a a rch ite cts
The site of the road stop is a paradox. Oftentimes, the hardest winds blow off the sea, and yet the most attractive view is toward the fjord. The obvious response in order to shield tourists from the wind would be to construct a view-‐blocking wall. Instead three "bench-‐boxes" prefabricated at a local wharf dot the area, and their differing orientations allow visitors to choose where to sit according to wind and sun conditions.
Why should pipes and tubes pin a complete city down? ” A Rolling Master Plan,” a new design from Swedish architecture firm Jagnefalt Milton, makes public spaces like concert hall and hotels rearrangeable on old railway lines. The design puts modular buildings resembling hotels, concert spaces, and public baths on railways new and old, permitting them to be adjusted for events similar to concerts or festivals or more permanently rearranged for long term changes, like the seasons.
We’ve been researching portable architecture at ee’kos for one of our urban design concept studies and came across this website featuring works by Kevin Cyr. Caravan’s have provided transportable living spaces for decades now, and we’re referencing this in trying to create new ways of thinking about end-‐of-‐journey facilities, cafes, etc.
More from our research in portable architecture, this time from czech republic-‐based practice H3T architects. A portable sauna that fits 6 people!
Imagine walking through the city, Leederville or Claremont, and seeing a carpark transformed into an urban market full of local traders, music and food?
The DeKalb project in Brooklyn NY is a great example of how spaces can be quickly transformed into vibrant and active places with strong links to the creative capital of a place. Imagine the impact of such a simple intervention?
30 September – 14 October 2010 Exhibition
David Jolly is an architect by training and a lecturer in the School of Architecture and Design at the Pontificia Universidad Católica de Valparaíso. He is a co-‐founder of the Open City of Amereida, where he both lives and develops his research. This research is mainly in two domains: new forms for architecture employing geotextile fabric formwork for concrete, and architecture’s relation to poetry. In the latter field, he has completed about 25 expeditions with his students – ‘travesías’ or ‘voyages’ (literally ‘crossings’) – to various sites across the South American continent since 1984. Both the work at the Open City and the Travesías seek to establish the inhabitable space and possible destiny of South America revealed by poetry. These research issues also find expression in the study, work and social life of a community developed by the Architecture School since the 1950s. The School’s vision is founded on contemplation of the city by sketching directly on daily life, together with the presence of poetry as a foundation of the human condition.
Santiago Cirugeda is an architect born 1971 in Seville, who has developed architectural project design, written articles and participated in various debates, round tables, conferences and biennial of architecture. He graduated as an architect in ESARQ (Universitat Internacional de Catalunya) in Barcelona, with Federico
Soriano as their teacher. In the field of urban reality covers topics like the ephemeral architecture, recycling, strategies for urban intervention and occupation, the addition of denture buildings and public participation in decision-‐making processes on urban affairs. It is defined as alegal, which means exploit legal loopholes to benefit the community. Its main objective is not itself profit.
Published on Nov 18, 2011