A Locavore and Architecture for the Future of Miami-Dade County's Haulover Park by Shane Jezowski

A Locavore Landscape and Architecture for the Future of MiamiDade County’s Haulover Park by: Shane Jezowski Edited by Joanna Lombard & Veruska Vasconez

A Case Study in Sustainable Site Exploitation and Ecologically Driven Design

A Locavore Landscape and Architecture for the Future of Miami-Dade County’s Haulover Park Shane Jezowski

All photography, drawings, diagrams and Illustrations are by Shane Jezowski unless otherwise noted.

View of the bay with a Egre!a caerulea (Li!le Blue Heron) in the foreground, Haulover Park, Miami, 2020

!is research would not have been possible without the support and advice from Rocco Ceo, Sarah Diamond, Denis Hector, Joanna Lombard, Maria Nardi, Sam Purkis, Eduardo Salcedo, Veruska Vasconez, and my wife who deserves my eternal gratitude.

Acknowledgments

Primer

Introduction to the Research Haulover’s History

!e Site In-Situ: A Designer’s Journey 24

Proposal in Plan Drawing Plate 00

Drawing Plate 01

Drawing Plate 02

Drawing Plate 03

Drawing Plate 04

Drawing Plate 05

Drawings + Research

UMAMIAMI in Section Perspective 45 Longitudinal Transect

Sea Level Rise Maps 109 Land-use Map

111

Environmental Graphs

113

Consumables Curry Iguana + Yuca

115

116

Florida Flora Kombuchas

117

Honey Soy Glazed Salmon + Wild Rice 118 Prickly Pear Kombucha Oyster Shooters + Mezcal 119 Sour Mango Ceviche Spicy Tepache

120

121

Sources 125

View of the restored dunes from the beach, Haulover Beach, Miami, 2021

Primer Introduction to the Research Haulover’s History !e Site In-Situ: A Designer’s Journey

Introduction to the Research

!e barrier islands along South Florida’s eastern coast have been transformed over the last 100 years as dredged fill expanded their borders and mangroves were traded for pavement. !is transformation has exposed the coastlines to the perils of sealevel rise. Miami-Dade County’s Haulover Park is one of a chain of Florida’s east coast barrier islands. Designed by William Lyman Phillips and established in 1948 as a premier beachfront park, Haulover currently provides ocean access to a county of nearly 3 million people some of whom reside as far as 30 miles from the sea. With 23% impervious pavement, 17% tree cover, and few remnants of its historic plant and animal life still present, the park provides an opportunity to investigate the site’s predevelopment ecology, cultural history, and present day role in the face of climate change impacts, as a foundation upon which to develop a proposal for its future. In his influential text, Design with Nature, Ian McHarg describes the evolutionary importance of collaboration – through which a species survives by their merits of strength or cunning, and thrives by teaming up with other species both flora or fauna, to mutually benefit. Analysis of this process at Haulover Park informs the development of this proposal. !is project seeks to draw upon Florida’s southeastern, coastal ethnobotany as a foundation for a collaborative landscape that enhances the ecological health of the park and its capacities for coastal agriculture through sustainable farming and foraging, providing grains, produce and game for a series of experimental kitchens and a niche restaurant, umaMiami. !e project illustrates the potential to advance food-based coastal restorations as an approach to climate change that integrates humanity into its ecology.

Blue Heron catching a fish in a Mangrove Swamp. Image Courtesy of Ray Bilcliff from Pexels

Remirea maritima (Beach Star) symbiotically growing into the dune sand – acting as a trap for any vegetation washed ashore, along with debris and, most importantly, more sand, Haulover, 2021

Fruit, produce and meat common to South Florida, Image courtesy of Ruslan Khmelevsky from Pexels

Image from inside the Foredune looking South to Bal Harbour, Haulover, 2021

Primer

View of the beach from behind a restored dune. #is dune restoration is an experimental patch of vegetations planted by Eduardo Salcedo and his team to provide effective stabilizing vegetation without Chrysobalanus icaco (cocoplum) or Coccoloba uvifera (seagrape) to provide a more diverse and functioning dune vegetation.

Haulover’s History

Haulover Park (formerly Baker’s Haulover Inlet/Cut, Baker’s Cut) situated between the Atlantic Ocean and Biscayne Bay developed from the ongoing flow of eroded sands from the Appalachian Mountains (Lynch, 2021). !e present-day Haulover Park was formed as traders crossed the lowest elevation of the shoal, cutting through the mangrove forest and dredging the shallows to be able to navigate their ocean bounties to the mainland. According to documents in the Miami-Dade County Parks Recreation and Open Spaces Archive, Baker’s Haulover Cut is named for one of those original traders, Philip Edward Baker (1832-1898). A"er several haul overs, the cut was established providing a bypass through the shoal – enabling local ocean harvesters to avoid a long journey south to the next nearest cut. Other documents mention a “barefoot mailman” who carried U.S. mail over these roadless regions, from Palm Beach to Miami along the beach and who may have benefited from Baker’s initial cut. It is assumed that over time this became a primary port of entry for sea traders of the region.

Aerial photograph of Baker's Haulover Inlet a$er a hurricane washed away the land on both ends of the bridge, Baker’s Haulover Inlet, Miami, Image courtesy of Hoit, Richard B. Archived by the State Archives of Florida, Florida Memory. <h!ps://www.floridamemory.com/items/show/ 29079>,

Haulover Beach Refreshment Pavilion, Haulover Park, Miami, 1962 Image Courtesy of Miami-Dade Park’s Archives

Haulover Beach with beach goers recreating on the coastal dunes, Haulover Beach, Miami, 1956 Image Courtesy of Jack Stark and archived by Miami-Dade Park’s Archives

Eventually, the Tatum brothers acquired and developed the shoal. Advertisements dated 1919 indicate that they intended to sell these properties as Bayside and Beachfront plots that stretched from bay to coast. In 1935 Dade County Commission began to purchase Baker’s Haulover Cut and the bayside property of the shoal (north of the cut) with its lighthouse restaurant, trailer, small refreshment stand, and charter boats. !e beachside of the shoal was purchased in 1940 as part of a municipal bond. (“Haulover Park Heritage - Miami-Dade County.” Accessed May 7, 2022. h!ps://www.miamidade.gov/parks/library/haulover-park-heritage.pdf.)

Tatum Brothers advertisment selling plots of beach to bay property that eventually become today’s Haulover Park, January 13, 1919. Image Courtesy of Miami-Dade Park’s Archives

Aerial photograph of Baker’s Haulover, Miami Beach, Florida, 1938 Image Courtesy of the State Archives of Florida, Florida Memory.

Primer

On May 9, 1945, a group of courageous African Americans tested their rights to bathe in the county-owned beach of Baker’s Haulover. At the time, beaches were segregated, and the non-white beaches were non-existent or perpetually in progress. !e Miami Herald reported this wade-in to be conducted by 50-60 people, but it actually was seven, two black women and four black men alongside Lawson !omas (a lawyer and future judge to Miami). Lawson !omas knew that if these seven demonstrators were to be arrested, he could dismantle the recent ordinance that reserved public beaches for whites only through the judicial system. !e impact of this civil rights achievement expanded to other southern states. !e demonstration pressured the city leaders to finish an outstanding and delayed beach for Miami’s community of color, a concession Lawson !omas was willing to accept to provide beach access to Miami’s community of color. !is new beach on Virginia Key was located 20 miles south of Haulover and sited near what would become the County’s wastewater treatment plant, but for the moment, it was a great victory for the movement in Miami. (Bush, Gregory Wallace. 2017. White sand black beach: civil rights, public space, and Miami's Virginia Key. h!ps://doi.org/10.5744/florida/9780813062648.001.0001.)

Lawson #omas, Miami, 1898-1989, Image courtesy Arva Parks Collection

Headline from the Miami Herald on May 10th, 1945, Section B – A day a$er the successful and influential demonstration by two black women and four black men that changed access to the beach for people of color in the south. Image courtesy of the Miami-Dade County Parks Department Archive

William Lyman Phillips designed the original park plan in 1944 Haulover Park officially opened to the public in 1948. A former Olmsted Brothers associate with a distinguished reputation, William Lyman Phillips was already established in South Florida as the designer for the fledgling Parks Department and responsible for designing and supervising the Civilian Conservation Corps projects of Matheson Hammock Park and Greynolds Park, as well as the County’s Crandon Park, and partnership on then Fairchild Tropical Gardens. Phillips' plan included charter fishing piers, picnic grounds, a marina, a refreshment stand, pedestrian tunnels to provide safe passage beneath the beach highway and a lighthouse restaurant. Upon completion of the Phillips plan, improvements were made as year-toyear investments through incremental development and renovations.

Beachgoers relaxing and bathing at Virgina Key. Image courtesy of the Historic Virginia Key Beach Trust

!e Site In-Situ: A Designer’s Journey

“!e site is a work, a human or social trace. It is comparable to a myth, temple, or city in that it is open to archeological deciphering. !e site is a significative system with no singular author. Using nature to convey ideology, the site is a social product. !e natural environment, long understood simply as a technical problem to be conquered, is now seen as threatened with destruction. However, like architecture, the environment and the site can also be created, molded, and transformed. !e face of the earth, the landscape, and the site are products of human efforts. !e site is also an economic product, and the sites can be likened to “merchandise” in that there are interrelationships between the production of goods and that of the environment: the former accrues to groups who appropriate sites in order to manage or exploit them. John Locke theorized that land has no value without labor and that its value increases with the progress of settlement.” Carol J. Burn, "OnSite: Architectural Preoccupations", Drawing, building, text: essays in architectural theory, ed. Andrea Kahn (New York, NY: Princeton Architectural Press, 1996:XX-XX )

View looking North at the southern end of the Coastal walkway, Haulover Park, Miami, 2021

Haulover Park is no stranger to the conditions Carol J. Burn defines a site to be – a highly molded, and transformed shoal made into a coastal park for recreational use in the 1940’s from what used to be a long strip of Mangrove Swamps at the coastal edge of South Florida east of Biscayne Bay. United States, and University of Florida. 1995. Soil survey of Dade County, Florida. Auburn University Libraries Selected Electronic Resource. [Washington, D.C.?]: #e Service.

It has taken a great amount of human effort to create the present day Haulover Park. A"er spending several months visiting the site weekly, the embedded economics incrementally revealed themselves within ephemeral observations or through the collecting of samples. !rough this harvesting of context, Haulover Park began to suggest an identity as a playground to Miami-Dade’s gig economy. People were observed engaging in what appeared to be numerous activities including siphoning salt water for local aquariums, collecting aquarium fish, offering various forms of rentals, refreshments, and experiences. Whether these are approved or regulated is unclear, and seems less significant than their capacity to contribute to or diminish the sustainability and preservation of the site. !e Noma Guide to Fermentation defines Autolysis as, “...the term used to describe an organism digesting itself.” and it is a fitting term for the state of Haulover Park, but we can consume the site without destroying it. Over the last 6 months, I have collected fruits, vegetables, leaves and barks from coastal plants and trees for fermentation experiments ranging from Wild Lactic Acid Bacterial (or LAB) fermentations to Kombucha made from organic teas from the coast. !rough this process I have tried to understand how a single pineapple can be mixed with tamarind, Rocco Ceo looking at the bike rentals, Haulover Park, Miami, 2021

Obscure graffiti found on the Underpass Pilons, Haulover Park, Miami, 2020

Ferral Cat found at the northern end of the site. Haulover Park, Miami, 2021

ginger, cinnamon, banana peels, serrano peppers, water and honey to produce a gallon of Tepache to be consumed as a beverage or used as a juice for ceviche, or broth for tropical mussels with black garlic buttered crostinis. !ese edible experiments helped shape a perspective of the site as I recorded soil conditions, logged environmental data and modeled the topography. I sought opportunities to collect what was already onsite and to introduce additional sources of fruit, produce and game. From eating the invasive iguanas to harvesting coco plums and seagrapes for jellies and juices, new opportunities emerged through every discovery and in every bite.

Shane Jezowski eating Spanakopita on a stormy day, Haulover Beach, Miami, 2019

Man fishing in Biscayne Bay, Haulover Park, Miami, 2020

“!e flesh of all animals contain proteolytic (Proteindismantling) enzymes that contribute to autolysis. If you’re wondering why you’re not digesting yourself right now, it’s because those enzymes are present in extremely small quantities, and in an organism’s healthy cells, they are sequestered within an organelle known as a lysosome. But once an animal dies, its enzymes act upon its flesh indiscriminately. Take dry-aged meat, for example: When a cut of beef is le# on a shelf in the fridge, the enzymes it contains will slowly break down its connective tissue and muscle, tenderizing the meat and making it more delicious as the proteins are snipped into their constituent amino acids.”René Redzepi, and David Zilber, !e Noma guide to fermentation, 2019, 366

Tepache in its second day of fermentation

Primer

Coastal Erosion Mapping

On Exactitude in Science Jorge Luis Borges, Collected Fictions, translated by Andrew Hurley. “...In that Empire, the Art of Cartography attained such Perfection that the map of a single Province occupied the entirety of a City, and the map of the Empire, the entirety of a Province. In time, those Unconscionable Maps no longer satisfied, and the Cartographers Guilds struck a Map of the Empire whose size was that of the Empire, and which coincided point for point with it. !e following Generations, who were not so fond of the Study of Cartography as their Forebears had been, saw that that vast Map was Useless, and not without some Pitilessness was it, that they delivered it up to the Inclemencies of Sun and Winters. In the Deserts of the West, still today, there are Tattered Ruins of that Map, inhabited by Animals and Beggars; in all the Land there is no other Relic of the Disciplines of Geography.” —Suarez Miranda,Viajes de varones prudentes, Libro IV,Cap. XLV, Lerida, 1658

Map of Haulover Park, circa 2019

Proposal in Plan Drawing Plate 00 Drawing Plate 01 Drawing Plate 02 Drawing Plate 03 Drawing Plate 04 Drawing Plate 05

Drawing Plate 00

Baker’s Cut birthed Haulover Park. It is where the hands of tradespeople first touched this shoal. Powerful currents pass through the inlet, bringing aquatic life for the local anglers to cast in and collect for resale or personal consumption. !e artificial landmass that makes up the southern tip of Haulover Park is a concrete retaining wall reinforced by rip-rap that extends east to the site’s jetty (3.1). It is at this jetty where sand is captured before making its way into the inlet and collected for beach renourishment. UM geoscientist Sam Purkis noted that the jetty disrupts the southern flow of Appalachian sands and sediments to retain material and replenish the beach at Haulover, simultaneously depriving Bal Harbor’s beach to the south. !e redesign of this area prioritized the need for a Green Corridor to provide a beach-to-bay connection with minor vehicular traffic. !is enables safe passage for the site’s fauna and complex habitats for enriched biodiversity. !e Green Corridor hosts a Bay Walk (1.1), Underpass (1.2) and a Retention Green (1.3) which borrows fringes of unused land from the current dog park. !e Green Corridor is adjacent to Haulover Park’s well-used and shaded grilling and picnic area (2.2) which currently operates as a family zone dedicated to grilling, picnicking, and resting under the shade of large Casuarina equisetifolia (Australian Pines). !eir needles form a bedded groundscape, dotted with grilling mementos, occasional sea sponges and remnants of a beehive.

Haulover Park Je!y, Haulover Park, Miami, 2021

Shaded grill and picnic area with the inlet in the distance, Haulover Park, Miami, 2021

Saltwater harvesting vehicle, Haulover Park, Miami, 2021

!e adjacent paved strip of the western half of the inlet is where anglers assemble with coolers, beers, nets, and poles for the day. But this type of unregulated harvesting is the least of the site’s worries. At least once per day a large saltwater extraction truck parks along the coast siphoning saltwater for resale to local aquarium owners. At the southwest tip of the site, I have observed snorkelers harvesting aquarium fish and other creatures to be carried away in five gallon buckets loaded onto a flatbed truck. !e Green Corridor’s limited vehicular access to the coast, inlet and bayside edges can mitigate the current unregulated harvesting. A Florida Power & Light Company (FPL) substation and Miami-Dade Fire Rescue (MDFR) Station 21 are the only buildings on the southern tip of Haulover Park. !e FPL substation is surrounded by mid-century Miami Beach style block walls with occasional breeze block apertures. !e openings facing the prevailing east and southeastern winds are filled in to protect the substation elements from salt spray. Further west and extending into the bay a sandbar shoal attracts a multitude of recreational boaters (who lounge and party at this high point), an entire zone itself. In January of 2021 Miami-Dade County Commissioners authorized the U.S. Army Corps of Engineers to extract 101,400 cubic yards of sand from the Haulover Park Inlet and Sandbar for beach renourishment on state-owned beaches in Miami- Dade County (Agenda Item No. 8(L)(2). While a loss to the local watercra" party scene and dredging is never good for the regional ecology, this authorization provides an opportunity for Miami-Dade to reframe the utilization of this area. A number of water filtration and farming projects, from algae farms to oyster farms managed by the park’s research residents, could be introduced to this extraction zone. Between the Anglers and the Jetty is a prime paved location with a proposed Refreshment Stand and Test Kitchen (2.1) to provide for both of these programs. !e Test Kitchen could specialize in converting the local inlet catches into fresh tastings at an affordable rate for visitors to experience a variety of potential menu options for the UMAMIAMI restaurant, onsite. !ese Test Kitchens will be operated and maintained by a team of culinary and environmental researchers working in tandem to sustainably extract and preserve site produce and game for the public to enjoy.

#e Sandbar, Haulover Park, Miami, July 11, 2021. Image Courtesy of Eva Marie Uzcategui (BuzzFeed News)

Proposal in Plan

Drawing Plate 01

Charters and fish cleaning/storage stations, Haulover Park, Miami, 2021

North of Baker’s Cut (at the end of the Bay Walk) is the fishing charter program (4) of Haulover Park – a tourist attraction that has introduced locals and visitors to the sport and business of fishing going as far back to origins of Haulover and defined more specifically in the 1944 masterplan by William Lyman Phillips. !ese charters are run by experienced captains and crew who guide their patrons to the art of deep sea fishing. Catches in this area are o"en Marlin, Sailfish, Dolphin (Mahi-Mahi or Dorado), Tuna, Blackfin Tuna, Grouper, Tarpon, Wahoo, Barracuda, Amberjacks, Cobia, Mackerel, Snapper, Triggerfish and Kingfish. !e boats dock and refuel at this western bayside pier and sell their catches for the day under a large blue fabric canopy. Several fish cleaning and storage stations serve them well, and an established structure with additional market or refreshment stalls would enable this area to become more self-contained to support those visiting the site exclusively for the sport of fishing. It was a priority to maintain this culture and site economy by proposing a more publicly recognizable open air structure (4) with a large Fish Market, Refreshment Stalls and several Charter Lounges. !e Fish Market also will provide fresh catches to the UMAMIAMI restaurant and Test Kitchens. Immediately east of the charters is the well known Kite Park (5) where families come to rent or buy kites from the nearby kite stand. Every Tuesday, food trucks line the paved paseo and tourists and locals come from all over the area to enjoy an evening in the park. Many larger events are hosted here and this prompts a change in the park’s scale. !e parking lots north of the Kite Park will be transformed into a larger park space with shade trees, native plantings, grills and picnic benches for the community to enjoy during an event or for use on an average park day. Since visitors arrive from across the County, parking is still needed, so to accommodate the enlarged Kite Park, new roadside parking has been provided throughout the site to compensate for the reduction of the present day parking lots which will serve to enhance gathering and sea level rise resilience. !e Skatepark and Pump Track (6) at Haulover Park are known to be a respected location in the skate and bike community. Several visitor interviews shared pleasurable accounts of recent and in some cases, regular visits. !e only dissatisfaction mentioned was the need for shade on the tracks. I have added a collection of trees west of the site to assist in blocking the a"ernoon sun while also not crowding the space. Palm groves will be placed into the green pockets of the Skatepark and Pump Track to provide further noontime shade. North of the parking lot (adjacent to the Skatepark and Pump-track) is the newly reconfigured Dog Park (7). !is site’s topography has been maintained, with the addition of shade trees and mid-level plantings to provide obstacles of interest for the dogs. South of this parking lot is the current Bike Rental Shop (8.2) and a newly constructed Refreshment Stand and Test Kitchen (8.1) to provide curated refreshments for the skaters, bikers, dog owners and bike enthusiasts. Coastal restorative landscaping will provide patrons a shaded and cooler place to eat and relax outdoors.

Skate Park + Pump Track, Haulover Park, Miami, 2021, Image courtesy of ???

Beach Agriculture (8.3) will fill current voids in the site to provide a sustainable farming crop that will change seasonally and based on the needs of the soil to replenish and restore nutrients. Dan Barber in his book, !e !ird Plate explains that soil is dependent upon a natural cycle of decomposition and life that works in a controlled, yet equally chaotic operation. !ese Beach Agriculture plantings will enable a flexible array of species to respond and thrive in pockets of Haulover Park to provide produce for UMAMIAMI and the Test Kitchens. Further, the current Coastal Pathway (hugging the Dunes to the east) expands to about 20’ in width, and will be narrowed to 10’ in width to discourage vehicular use on it and enable further plantings. A lighting upgrade will be applied to remove the current overhead traffic lights with lower pole lights that are designed to protect the sea turtle nesting season.

Pineapple field in Winter Haven. 1880 (circa). Image courtesy of the State Archives of Florida, Florida Memory.

!e first restroom (9.1) of the site is shaped like an Art Deco barnacle. While serviceable and sufficient, a refresh via interior updates, new landscape and light wells (open air roofs) will enhance the facilities. Local artists can be awarded mural commissions to pictorially represent Haulover Park and its amenities, serving as an illustrative narrative and map.

Art Deco Barnicle Bathrooms, Haulover Park, Miami, July 11, 2021.

Proposal in Plan

Drawing Plate 02

!e current Marina north of the charter boats serves Miami-Dade County’s Liveaboards and boating enthusiasts. Moving toward a fossil-fuel free future, the Marina will transition to wind and solar through a reconfiguration into a Sailboat Marina (10). In addition to a dramatic reduction of pollutants, research conducted in the Mediterranean Sea found that fuel-based Personal WaterCra" or PWCs are agile and able to navigate shallow waters and narrow passages, which has contributed to the demise of local marine ecosystems. Limiting motorized watercra" to the charters, will ensure greater control through management of the charter licenses and will enable the park resident researchers to observe, operate and respond to conditions. (Carreño, Arnau, and Josep Lloret. 2021. “Environmental Impacts of Increasing Leisure Boating Activity in Mediterranean Coastal Waters.” Ocean & Coastal Management 209 (August): 105693. h!ps://doi.org/10.1016/ j.ocecoaman.2021.105693.)

According to NOAA’s Coastal Flood Exposure interactive map (h!ps://bit.ly/389Lcw3), most of the bayside land of Haulover Park will become inundated at 1-2’ of sea level rise a"er factoring in an additional 2’ of High Tide Flooding or HTF and storm surge. Working from these projections, the site has been designed to adapt to each successive level of inundation to enable the longest possible lifespan. As land that is dry for most of the year yields to increasingly frequent flooding and eventual inundation the potential for greater ecological diversity emerges. Much of this stretch of the site is a decommissioned golf course that dates back to the 1944 William Lyman Phillips master plan which will transition into a Coastal Meadow (11) that provides habitats for grasses, marine life and scenic views for park goers on their daily jog or their first time hiking the site.

Flooding and possible water table exposure at the south central parking lot, Haulover Park, Miami, 2021

At the southernmost tip of the Coastal Meadow, a sheltered basin offers an ideal location for a Salt Harvesting Basin (11.1), a critical extraction resource for Haulover Park as a product that can be sold to fund research, and as a key ingredient for UMAMIAMI and the Test Kitchens to flavor, ferment and preserve many of the site's fruits and vegetables. Just north of the Salt Harvesting Basin, the Salt Shack and Test Kitchen (11.2) will provision park goers with artisanal Biscayne Bay Salts and a variety of experimental dishes, ferments and salt rimmed cocktails.

Man plowing salt, unknown region, August 14, 2017, Image Courtesy of Guduru Ajay bhargav from Pexels

Saltwater intrusion west of the old golf course, Haulover Park, Miami, 2021

Four Pedestrian Tunnels (12.1) beneath Collins Avenue enable safe passage bayside to the beachfront. Restoration of the historic tunnels preserves these artifacts, and positioned above 1-2’ SLR the tunnels can utilize the County’s integrated pumps and french drains to help move storm event waters. Immediately upon exiting the first tunnel (walking towards the eastern coast) the park goer will arrive at the newly restored Plaza (12.2) with Restrooms (12.3), Pavilions (12.4), a re-landscaped and expanded Grilling and Picnic Area (12.5) and a Dune Crossover (12.6), a sequence that will be repeated throughout the site to protect the Dunes and provide beachgoers an easy transition from the Coastal Walk to the Beach.

View of the ocean from behind a dune crossover, Haulover Park, Miami, 2021.

Proposal in Plan

Drawing Plate 03

!e Coastal Meadow continues north to the lowest areas of the Park. Currently the site's largest parking lot, this area is subsiding. Rainwater and sunny day flooding pond at the center of the lot, indicating high levels of groundwater. It is here that the Mangrove Restoration (13.1) can begin to root, establishing habitat for marine wildlife and grasses to filter pollution and sequester carbon. A meandering Bay Walk (13.2) will connect high-points to allow visitors to traverse the grassy wetland. !e edge of these landmasses are reinforced by rip-rap recycled and repurposed from the demolished parking lot. !e reuse of the site’s gray infrastructure will limit the emission of embodied carbon by extending its lifespan as an erosion mitigation tool. (Clifford, Brandon. 2021. #e cannibal's cookbook. Mining myths of cyclopean constructions. New York: Goff Books.)

!e eastern basin to the Mangrove Restoration is a large shallow stretch of sea grasses to be cultivated for UMAMIAMI and the Test Kitchens. !is Seaweed Farm (13.3) will only work if the water is high enough to foster an environment ideal for algae to grow in mass. If SLR is lower than projected, then this basin would serve as an extension of the Coastal Meadow. At the higher ground southeast of the Seaweed Farm, the currently paved road will be converted into a Longleaf Pine Hammock (13.4). Since this species is salt tolerant, the pines can extend toward the central areas of the Park. !is zone will provide a unique habitat for many displaced species who once made this shoal their home. Haulover Park’s primary Pedestrian Tunnel is Centered on the Seaweed Farm basin

Saltwater harvesting vehicle, Haulover Park, Miami, 2021

Sargassum Seaweed, Image courtesy of Kenneth Albin , September 27th, 2009.

Trees from the original William Lyman Phillips master plan, encapsulated by asphalt and paving, Haulover Park, Miami, 2021

providing a reprieve from the sunny Bay Walk pathway and enabling safe transfer to the Coastal Walk at the eastern outlet of the tunnel. !e foliage here will be planted in closer proximity to shade the playgrounds (14.3). !is dense planting continues along the entire western edge of the foredune to shield beachgoers from traffic and enhance the beachside experience with carve outs for the occasional pavilion (14.2) for families to gather and grill. !e Lifeguard Station building (14.5) is a 10,500 square-foot facility, built in 2013 with a tower, office space, training room, a locker room, restrooms, beach observation deck, and a garage for vehicles and equipment. !e ground floor lobby acts as a lifeguard museum where public meetings and educational classes are offered inside updated conference rooms. (Launerts, Brandon. “New Lifeguard Station Opens in Haulover Park.” NBC 6 South Florida, h!ps://www.nbcmiami.com/news/local/new-lifeguard-station-opens-in-haulover-park/1929282/. Accessed 9 May 2022.)

Looking North on the Coastal Walkway with a pavilion and Collins Avenue in site, Miami, July 11, 2021.

Proposal in Plan

Drawing Plate 04

At the end of the Coastal Meadow, the Bay Walk leads to village-like assembly amidst the mangroves and sea grasses. Integrated into the landscape through the architectural materials of subtropical timber, the structures provide working space for the primary restaurant UMAMIAMI (15.1), Shade Houses (15.2) for produce, the Botanical and Culinary Lab (15.3), a Coastal Forager’s Meadow (15.4) to provide wild produce and garnishes and a Public Pier (15.5) where locals can dock and dine at their leisure. Refer to page 44 in the chapter 02. Design and Research to learn more about UMAMIAMI and its collection of builds and programming. UMAMIAMI sits on a timber deck overlooking a restored bayside basin, the Cove, (16) that will replace the currently inundated boat launches that are part of the existing marina. It is anticipated that in this phase of Haulover Park’s future, its reputation as a destination for transient manatees, and other regional fish and wildlife will attract locals and tourists. !e restored sea grasses at the Cove will provide a healthy diet for both humans and manatees. !is restoration will offer a picturesque environment for UMAMIAMI patrons as they dine, drink and donate to the ongoing projects of Haulover Park.

Edge of the Mangrove Swamp, Haulover Park, Miami, 2021

Overflow parking on the greens when PWC trailers and trucks run out of parking spaces, Haulover Park, Miami, 2019

Looking southwest at the future site of the UMAMIAMI restaurant with a flooded boat launch in the foreground, Haulover Park, Miami, 2021

Another Pedestrian Tunnel (17.1) connects the bayside to one of Haulover Park’s most famous amenities, the Naturist Beach (17.2). Well known in the Naturist Community, Haulover’s Naturist Beach attracts local, Floridian and international Naturists. Stocked with portable cabana rentals, refreshment stands, and an adjacent restroom (17.3) on the Coastal Walk (where clothing is required), the clothing optional beach stretches from this indicated location to the northernmost tip of Haulover Beach.

Flamingo Steve at Haulover Nude Beach, Miami, April 07, 2021. Image Courtesy of Haulovernudebeach.com

Proposal in Plan

Drawing Plate 05

!e Public Pier extends to the northern edge of the Cove, and operates as a boat dock for the Coastal Ecology Research Lab (18) where the site’s current sea turtle research will be conducted alongside other environmental research dedicated to coastal environments and the site’s agriculture, arboriculture and gastronomy. In the Lab’s current location, a massive shed provides present day services and boat storage. !is storage can be accommodated at another location to enable restoration of the Heritage Park’s landscape. Exchanging mangroves for the pollution associated with the fossil fuel-based oil marine economy has altered the experience and ecology of the Park. !e Research center will be the unclogged heart of Haulover Park – leading the restoration effort alongside the resident chefs at UMAMIAMI. Just north of the Coastal Ecology Research Lab, Arboriculture and Bee Hives (19) will replace the present day blue shed and parking lot. !e Arboriculture zone will be the home to fruit bearing trees and trees with edible barks, leaves or other parts to provide UMAMIAMI year-round and seasonal harvests to produce Florida specific cuisine and beverages. From Tamarind to Yaupon Holly, the site will support a diverse array of tree species to promote a healthy stand of edibles working symbiotically to mitigate pests and nutrient depletion. As soils become deprived of nutrients, plantings will be replaced with nutrient healing species that o"en come with the benefit of producing edible parts. !e management of the Arboriculture is not aimed at giving UMAMIAMI what it wants on the menu, but what is possible for this area to grow sustainably and organically. If planted and managed correctly, these plant species will provide their own pest protection and nutrient replenishment. (Barber, Dan. 2014. #e #ird Plate. [Place of publication not identified]: Penguin Group US. h!p://api.overdrive.com/v1/ collections/v1L2BaQAAAJcBAAA1M/products/5da5c&6-230f-4df8-8d1e-9d84150bdd10.)

Crassostrea rhizophorae (Mangrove Cupped Oyster) Image courtesy of christianmiller125 on iNaturalist, North Miami, FL, USA

!e Mangrove stand currently occupying the Northwest corner of Haulover Park will be expanded into a full Mangrove Forest (21) to accommodate an Oyster Farm to be managed and harvested for UMAMIAMI and the test kitchens onsite. A single mature oyster of the Crassostrea rhizophorae (Mangrove Oyster) species can filter up to 50 gallons of water a day. !e Oyster Farm provides a double benefit for the site by cleaning the baywater, while also providing a delicacy for patrons to consume. Among the Mangrove Forest and Oyster Farm the Research Fellow Housing (20) will enable the Culinary and Coastal Ecology Research Fellows to live onsite with Park Rangers to provide 24/7 stewardship. !is “live on the land that feeds you” model will incentivize the Research Fellows to protect and preserve the site for a truly cradle to cradle operation. West of the Mangrove Forest and Research Fellow Housing, a Dock and Boathouse with an outlet to the bay will enable service and storage for the Fellows. Adjacent to the Research Fellow Housing a Communal Garden and Agriculture (22) enable the residents to provide for themselves and their families. Any abundant produce from this garden will be preserved and stored for emergency use or for utilization at UMAMIAMI and the Test Kitchens onsite. A Boardwalk (21.1) will enable passage through the Mangrove Forest and connect the Communal Garden and the Research Fellow Housing demonstrating self sufficiency and a co-existence among the mangroves.

Mangrove swamp accessed via a dock at the northern most pedestrian tunnel, Haulover Park, Miami, 2021

Image Courtesy of Tima Miroshnichenko from Pexels

!e last Pedestrian Tunnel (23.1) connects this bayside agricultural community zone to the beach, through the unique experience of a boardwalk that traverses part of the expanded Mangrove Forest – introducing visitors to the ecological shi" at this region of the site. On the coastal outlet portal, the tunnel leads the traveler to a winding pathway that passes a restroom and reaches a Dune Crossover. At the end of this crossover is the northern half of the Naturalist Beach (23.2) and beyond, Haulover Park’s public beach ends (23.3) and the coast transitions to a line of condominiums.

Looking North on the Coastal Walkway, Haulover Park, Miami, 2021.

Proposal in Plan

Salinity

Drawings + Research UMAMIAMI in Section Perspective Longitudinal Transect Sea Level Rise Maps Land-use Map Environmental Graphs

15. UMAMIAMI 15.1 Restaurant 15.1.0

Main Dining Room

15.1.1

Service Kitchen

15.1.2

Open Air Grill

15.1.3

Main Kitchen + BOH

15.1.4

Private Dining Room

15.1.5

Open Air Bathrooms

15.1.6

Test Kitchen

15.1.7

!e Fermentation Lab

15.1.8

!e Alchemist: Bar and Lounge

15.2 Shade-houses 15.3 Botanical + Culinary Lab 15.4 Coastal Forager's Meadow

15.1.6

15.3

15.1.5 15.1.7

15.2

15.1.4

15.1.3

15.1.2

15.1.1

15.1.0

15.4

15.1.8

UMAMIAMI in Section Perspective

We share our culture and prove our civility through food, and there is no better way to deliver an experience worth the proverbial price of admission to UMAMIAMI’s tasting menu where the fruits, vegetables and game of Haulover Park is served to its guests. UMAMIAMI adopts the values and practices of Master Chef René Redzepi, who founded NOMA in Copenhagen, Denmark, where foraging and fermentation are crucial to their success and net zero carbon footprint. Akin to NOMA, UMAMIAMI will dedicate its menu to locally harvested Florida flora and fauna to offer a mouthwatering experience for its patrons. UMAMIAMI is a nod to the umami, the fi"h flavor and the city of Miami Beach where Haulover Park is located. UMAMIAMI is a restaurant and culinary research facility that is organized into nine buildings connected by an open air deck. !is enables each building to perform optimally with minimal heat exchange and accumulation while enhancing the site’s cross breezes and the ambient cooling that the groundwater and foliage will provide. Each building’s roof is a compound curved canopy maximizing the ambient Northeastern exposure and minimizing the Southwestern solar gain. Glazing is utilized to maximize indirect daylight with exposed glazing to the North, wood louver cladded glazing for the east and west walls, and a solid CLT wall for the southern facing walls.

Located at the edge of a Mangrove Forest, UMAMIAMI offers patrons the sensation of discovery that recalls the origins of Haulover Park in a context that also provides the amenities of modernity. UMAMIAMI educates and entertains through diverse experiences that engage visitors throughout the grounds to learn more about how the site operates and why their patronage is important. An average night would include a pre-dinner walk of the grounds with a resident horticulturist to learn about the menu and the flora and fauna that compose it. !e dining experience can be a private Pavilion or the Dining Hall where each room is centered around a long table emblematic of Haulover Park’s various zones as demonstrated through the multiple dishes of the tasting menu to allow for the chefs to provide a unique and curated experience of the flavors of the site and surrounding farms of Florida. !e Primary Kitchen is the engine behind the culinary experience pulling products from !e Fermentation Lab and serving meat and produce to the grill that is then teased, finished and plated at the Service Kitchen. !e Service Kitchen lives at the center of the entire operation to manage the experience for the patrons and is led by a senior resident chef. Patrons sit at the edge of !e Cove surrounded by nature and immersed in the culinary experience, unable to notice the operations behind them.

Drawings + Research

Longitudinal Transect

Drawings + Research

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Drawings + Research

102

Drawings + Research

104

Drawings + Research

106

Drawings + Research

+ 2’

+ 4’

+ 6’

Sea Level Rise Maps

High water line 6-8” from paved surface at the charters during high tide, Haulover Park, Miami, 2021

Submerged boat launch and piers due to High Tidal Flooding with current SLR, Haulover Park, Miami, 2021

Flooded parking lot at south east tip of the park due to poorly operating drains, Haulover Park, Miami, 2021

!e Haulover Park plan draws from the site’s past to focus on its future with Sea Level Rise (SLR) in mind. Represented to the le" are three diagrammatic maps of SLR in two foot increments and how the topography will change over time. !is delineates the highest elevations of the site and how they can be connected as the low points yield to rising waters. !ese maps established a foundation for design decision-making to ensure an adaptive response for the various time point conditions in the site’s future. While Collins Avenue is positioned above SLR conditions, 50% of the site will be inundated by one foot of SLR with the addition of two feet of high tide flooding. !is establishes the lowest point of the site at three feet, providing a new site boundary from which work could be contained to limit soil disruption where possible, with the exception of strategic cut and fill to address retention ponds and storm surge mitigation.

Merged Proposal in Plan drawing set of Haulover Park

Drawings + Research

110

Land-use Map

Data Courtesy of Benjamin, Adam R.; Hochmair, Hartwig H.; Gann, Daniel; and Fu, Zhaohui Jennifer, "Miami- Dade Urban Tree Canopy Analysis" (2015). GIS Center. 45.

Drawings + Research

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Environmental Graphs

Drawings + Research

Consumables Curry Iguana + Yucca Florida Flora Kombuchas Honey Soy Glazed Salmon + Wild Rice Prickly Pear Kombucha Oyster Shooters + Mezcal Sour Mango Ceviche Spicy Tepache

CurryMango Sour Iguana Ceviche + Yuca

Makes 8 6-8 servings servings 1lblbs 4 of of Fresh Iguana Redmeat Snapper, (legs,Halibut, tail, andSea back Bass, cut Grouper, up into pieces) Tuna, or Mackerel 6 large cloves of garlic, minced 1 Mango (Large and modestly ripe) 1/4 cup Trinidadian green seasoning 1 Avocado 4 scallions, chopped 1 Tomato (Large) 8 sprigs of chadon beni/bhandhanya (also known as culantro*), 1/2 of a Red chopped Onion 3 stalks 1/4 cup of Cilantro thyme 1 Jalapeño caripoulé leaf 3 pimento 1/2 cup of peppers, Sour Mango minced Kombucha 1 onion, 1/2 cup of diced Lime Juice 2 scotch 1/4 cup ofbonnet Orange peppers, Juice 1 sliced and 1 whole 5 tbsp 1/2 teaspoon Trinidadian of Seacurry Salt powder 81 tsp plates roasted of Lamb’s geera Quarters (ground cumin) Leafs 1-2 limes Large Bowl of Tortillas Salt, to taste Black pepper, to taste 3 tbsp vegetable oil 2 medium Yuca 1 can of chickpeas

*Special thanks to Gabriel Soomar and his family for sharing their traditional Trinidadian Curry Chicken recipe.

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If more gravy/sauce is desired, add some water. If less gravy/sauce is desired, cook uncovered for another 10 minutes.

16.

Taste for salt/pepper, season accordingly and enjoy!

Florida Sour Mango Flora Kombuchas Ceviche

Makes 2 8 servings Liters / Batch 1 gallon 1lb of Fresh fermentation Red Snapper, jar +Halibut, cheesecloth Sea +Bass, rubber Grouper, band Tuna, or Mackerel 240 grams of sugar 1 Mango (Large and modestly ripe) 1.76 kilograms water 1 Avocado 200 grams unpasteurized kombucha (or the liquid that comes 1 Tomato with your(Large) packaged SCOBY) 1 SCOBY 1/2 of a Red (SeeOnion #e Noma Guide to Fermentation for an indepth education on Kombucha SCOBYs and their care) 1/4 cup of Cilantro 20 grams of dried Yaupon Holly Leaves (Yaupon Brothers 1 Jalapeño brand is preferred or freshly foraged) 1/2 cup of Sour Mango Kombucha or 1/2 grams cup of of Lime Juicepeeled Gumbo Limbo bark (Only harvest 20 freshly the red barkJuice that is already naturally peeling away 1/4 earthy cup of Orange from the tree) 1/2 teaspoon of Sea Salt or 8 plates of Lamb’s Quarters Leafs 20 grams of Southern Yellow Pine Needles from any of our local (Loblolly, Largespecies Bowl of TortillasLongleaf and Slash Pines) or 6-8 Prickly Pear Cactus Fruits (cut in half, spoon out the red hearts of the fruit, puree and transfer to a small bowl)

*Special thanks to René Redzepi, and David Zilber for their recipes in #e Noma Guide to Fermentation, 2019 that inspired these less common ingredients and recipes.

117

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Chapter Title Consumables

Honey Soy Glazed Salmon + Wild Rice

Makes 2 Servings

Cook the wild rice however you prefer (!is will take 45-60 minutes).

12 ounces of skinless Blue House Salmon (Florida Farmed)

Portion the salmon into two halves and place into a oven safe pan with 1/2 the olive oil spread inside.

In a small bowl or measuring cup, mix the garlic, ginger, scallions, olive oil, soy sauce, honey and the kombucha.

2 teaspoons ginger, minced

Pour half of the marinade on the salmon. Save the other half for later.

1/2 Scallion minced

Let the salmon marinate in the refrigerator for at least 30 minutes.

When ready, set your oven to 350° F

Once your oven is ready, put your salmon into the oven for 15 minutes.

Stir-fry the broccoli with the remaining olive oil and salt and pepper to taste.

A"er 15 minutes, set your oven to broil at 500° F for 3-5 minutes or until the Salmon reserves a light Maillard reaction (browning).

10.

Remove the salmon from pan and plate over a bed of wild rice with a side of broccoli.

11.

You can either pour the remaining sauce over the salmon or you can set it into a small saucer on the table so you can add sauce at your leisure.

2 cups of whole broccoli 2 tablespoon olive oil 4 cloves garlic, minced (Substitute black garlic if you have it)

1 tablespoon olive oil 1/3 cup less sodium soy sauce 1/3 cup Florida Raw Honey 1/3 cup Yaupon Holly Kombucha 1 cup of Wild Rice (Local is ideal, but not easy to find)

118

Prickly Pear Kombucha Oyster Shooters + Mezcal

Makes 2 Oysters

Fill a cocktail shaker two thirds full with ice, then add the mezcal, Prickly Pear Cactus Kombucha, lime juice and the Honey Simple Syrup. Add a pinch of sea salt and optional Jalapeño slivers.

Shake well and strain into two rocks glasses. Top with a splash of Soda Water.

Serve each shooter with a shucked oyster

2 ounces of Mezcal (Gem and Bolt is preferred) 3 ounces of Prickly Pear Cactus Kombucha 1/2 Lime, hand squeezed (approx. 1/2 oz of juice) 1/2 ounce of Florida Raw Honey Simple Syrup Sea Salt 2 Slivers of Jalapeño Pepper Soda Water Ice x2 perfectly shucked Mangrove Oysters (Crassostrea rhizophorae) (Substitute with any local and fresh oysters)

119

Consumables

Sour Mango Ceviche

Makes 8 servings 1lb of Fresh Red Snapper, Halibut, Sea Bass, Grouper, Tuna, or Mackerel 1 Mango (Large and modestly ripe) 1 Avocado 1 Tomato (Large) 1/2 of a Red Onion 1/4 cup of Cilantro 1 Jalapeño 1/2 cup of Sour Mango Kombucha (See #e NOMA Guide to Fermentation recipe for Mango Kombucha and extend your first fermentation to allow the kombucha to be soured) 1/2 cup of Lime Juice 1/4 cup of Orange Juice 1/2 teaspoon of Sea Salt 8 plates worth of a local spring salad mix Large Bowl of Tortillas

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Mix ingredients 1-11 into a bowl (covered) and let sit in the fridge for 30-40 minutes

When you are ready to serve, spread a layer of the spring salad mix onto your bowls

!en scoop a portion of the Ceviche on top with a bowl full of Tortillas on the side for everyone to share.

Optional: Serve the Ceviche Juice (Tiger's Milk) in shot glasses for the table to enjoy.

Spicy Tepache

Makes 16 servings

PREP and sterilize a 1 gallon fermentation jar using vinegar.

1 Gal. Fermentation Jar

Lightly brush dirt off of the pineapple. Do not wash! Washing will remove the bacterial yeast needed for the fermentation. Cut off the top and bottom of the pineapple and set them aside. !e pineapple top can be replanted to grow another pineapple! !e bottom rind can be composted.

Slice the pineapple vertically into quarters. Remove the core for a less bitter ferment. Cut the pineapple quarters into small chunks.

Smash and chop the ginger.

Remove and discard the outer shell and stringy veins from the Tamarind pods to reveal the Tamarind meat. Remove and discard the seeds.

Place the pineapple, ginger, tamarind, cinnamon, banana peel and whole chiles into the fermentation jar.

Muddle the contents.

Bring 8 oz of water to a boil and add honey to create a syrup. Add the remaining water to cool the syrup and then add to the jar. Continue to add water until there is 1-3 inches at the top of the jar for gases to form. Seal the jar with a cotton or muslin cloth with a rubber band wrapped around it, to allow carbonation to escape.

FERMENT at room temperature for 24-48 hours, to taste. Strain the Tepache through a fine-mesh sieve.

10.

DRINK it immediately or bottle it and continue the ferment for 2-3 days for added carbonation. Keep Tepache refrigerated to extend its life. Serve chilled with a Rosemary sprig.

1 Large Organic Pineapple 5 Organic Tamarind pods 1 Organic Banana peels Fresh Rosemary Sprig 1x1” Organic Ginger 2 Organic Serrano Chiles 8 oz. Raw FL Honey 2 Cinnamon Sticks 52 oz. Purified Water (enough to fill the vessel)

121

Consumables

#e Proposal in Plan drawing set exhivited for presentation, University of Miami, 2022

Supplemental drawing set, bibliography and samples exhivited for presentation, University of Miami, 2022

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Sources

Shane Jezowski is a West Palm Beach, FL based artist and designer with a multidisciplinary practice rooted in sculpture, architecture, industrial design and engineering. He holds an M.Arch from #e University of Miami, an MFA from #e University of Delaware and a BFA from the Kansas City Art Institute.

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Burns, Carol, and Andrea Kahn. 2005. Site Matters : Design Concepts, Histories, and Strategies. New York: Routledge.

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Carreño, Arnau, and Josep Lloret. 2021. “Environmental Impacts of Increasing Leisure Boating Activity in Mediterranean Coastal Waters.” Ocean & Coastal Management 209 (August): 105693. https://doi.org/10.1016/ j.ocecoaman.2021.105693.

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Ceo, Rocco J., and Joanna Lombard. 2001. Historic Landscapes of Florida. [Miami, Fla.]: Deering Foundation & the University of Miami School of Architecture.

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Ceo, Rocco J., Joanna Lombard, and Steven Brooke. 2018. Building Eden the Beginning of Miami-Dade County’s Visionary Park System.

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Clifford, Brandon. 2021. !e Cannibal’s Cookbook. Mining Myths of Cyclopean Constructions. New York: Goff Books.

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Eldin, Assoc, and Mustafa Elwan. 2017. “Effect of Environmental !inking through Architectural Design Studio Education.” Journal of Engineering and Architecture 5 (January). https://doi.org/10.15640/jea.v5n2a8.

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Kousky, Carolyn. 2021. A blueprint for coastal adaptation: uniting design, economics, and policy.

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Lantz, Peggy Sias, Elizabeth Smith, and Mike Brinkley. 2014. Florida’s Edible Wild Plants : A Guide to Collecting and Cooking.

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McHarg, I. L. 1995. Design with Nature. New York: John Wiley.

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Nagabhatla, Nidhi, and Christopher D. Metcalfe. 2018. Multifunctional Wetlands : Pollution Abatement and Other Ecological Services from Natural and Constructed Wetlands.

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Redzepi, Ren??, , Zilber, David,,. 2019. !e Noma Guide to Fermentation.

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Richardson, Donald R., Richard Roberts, and Roy O. Woodbury. 1992. “THE VEGETATION OF BLOWING ROCKS PRESERVE, JUPITER ISLAND, FLORIDA.” Florida Scientist 55 (3): 136–56.

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Stauble, Donald K. 1993. “An Overview of Southeast Florida Inlet Morphodynamics.” Journal of Coastal Research, 1–27.

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Steiner, Frederick. 2020. Design with Nature Now. Cambridge: Lincoln Institute of Land Policy.

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United States., Natural Resources Conservation Service., University of Florida., Agricultural Experiment Station.,. 1995. Soil Survey of Dade County, Florida. [Washington, D.C.?]: !e Service.

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Watson, Julia, and Wade Davis. 2020. Lo-TEK: design by radical indigenism.

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