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                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  


Steps .

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).                  


Steps .


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.                                

Ice Cream

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.[1] 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.  



Allotment   Carrousel   People   Birds  

Plan   [Academic use only]

Section   sketch  

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.    

2003 -

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.  



5th Hand In