Martin Pavlinic Portfolio 2014

P O R T F O L I O 2 0 1 4

Martin Pavlinic

PUBLIC WAY: SHIFTING GRAVITIES

1st Semester Landscape Architecture Studio with Jane Hutton

Sections

Landscape Architecture | Public Space | Campus Design

Canopy plan

PUBLIC WAY: SHIFTING GRAVITIES

1st Semester Landscape Architecture Studio with Jane Hutton

Model

Landscape Architecture | Public Space | Campus Design

View from Harvard Gate

URBAN GRADIENTS: THE STONE THREAD

2nd Semester Landscape Architecture Studio with Jill Desimini/Anita Berrizbeitia

THE STONE THREADIn essence, Franklin Park is six different parks, without reading as a single urban gesture. To the northwest, the Wilderness, with its back turned to Jamaica Plain, a place for jog-ging, dog walking, and occasional unseemly lurking; to the southeast, the so-called Abbott’s Wood, a neighborhood promenade with play areas and benches; to the west, near the hospital, a picnic area with tennis courts, and a tenuous connection to Scarboro Hill and pond; to the Northeast, a stadium surrounded by a wooded city park with playgrounds, and the potential-filled ruins of some old bear dens. Large portions of the park are also cut off from the public through a golf course and a large zoo.

To begin, the traffic circulation will be rerouted to the north and the south so as to not shear the park in two with fast-moving and difficult to cross automotive traffic, uniting the core of the walkable park. My proposal seeks to sew these varied areas together with a large, singular gesture, articulating and edges and celebrating features of each part of the park. As it winds through the park, it has a hidden pavilion at the old bear dens, a play/rest area at each of the ruins of the original park facilities buildings, a rocky cascade through the wilderness, an allee through the country park/golf course, a winding loop around the pond and finally an urban promenade along the Dorchester edge. As a counterpoint, the existing Circuit Drive will be reimagined as a planted belt, the soft stroke next to the rocky one.

Visible from all parts of the park, the threads pull everything together, creating a singular gesture perfectly legible as the core of the park, around which everything revolves.

Glacial stone deposits, New England stone walls, large gestural land art, incised pathways.

THE STONE THREADIn essence, Franklin Park is six different parks, without reading as a single urban gesture. To the northwest, the Wilderness, with its back turned to Jamaica Plain, a place for jog-ging, dog walking, and occasional unseemly lurking; to the southeast, the so-called Abbott’s Wood, a neighborhood promenade with play areas and benches; to the west, near the hospital, a picnic area with tennis courts, and a tenuous connection to Scarboro Hill and pond; to the Northeast, a stadium surrounded by a wooded city park with playgrounds, and the potential-filled ruins of some old bear dens. Large portions of the park are also cut off from the public through a golf course and a large zoo.

To begin, the traffic circulation will be rerouted to the north and the south so as to not shear the park in two with fast-moving and difficult to cross automotive traffic, uniting the core of the walkable park. My proposal seeks to sew these varied areas together with a large, singular gesture, articulating and edges and celebrating features of each part of the park. As it winds through the park, it has a hidden pavilion at the old bear dens, a play/rest area at each of the ruins of the original park facilities buildings, a rocky cascade through the wilderness, an allee through the country park/golf course, a winding loop around the pond and finally an urban promenade along the Dorchester edge. As a counterpoint, the existing Circuit Drive will be reimagined as a planted belt, the soft stroke next to the rocky one.

Visible from all parts of the park, the threads pull everything together, creating a singular gesture perfectly legible as the core of the park, around which everything revolves.

Glacial stone deposits, New England stone walls, large gestural land art, incised pathways.

Site Plan and Diagrams

Landscape Architecture | Public Space | Park Design

Axon Renderings

URBAN GRADIENTS: THE STONE THREAD

2nd Semester Landscape Architecture Studio with Jill Desimini/Anita Berrizbeitia

Sections

Landscape Architecture | Public Space | Park Design

Forest and Golf Course Views

SURFACE & DEPTH: GOVERNMENT CENTER

1st Semester Landscape Architecture Studio with Jill Desimini/Anita Berrizbeitia

Study diagrams and sketch models Site Plan

Landscape Architecture | Urban Design | Public Space

Drainage Plan (top left) and Model

URBAN POROSITY: MEDELLIN

Option Studio with Giancarlo Mazzanti and Camilo Restrepo (collaboration with Justin Jackson)

Landscape Architecture | Urban Design



Map/Diagram, Catalog and Rendering


Analytical Sections




DECAMP & DEPLOY

3rd Semester Landscape Architecture Studio with Luis Callejas/Pierre Belanger (collaboration with Lauren Hamer and Ronald Lim)

Remediation Plan

Landscape Architecture | Site Strategy/Planning

Site Plan and Diagram

DECAMP & DEPLOY

3rd Semester Landscape Architecture Studio with Luis Callejas/Pierre Belanger (collaboration with Lauren Hamer and Ronald Lim)

Planting Management Phasing

Landscape Architecture | Site Strategy/Planning

Site Plan and Renderings

FLUX CITY

4th Semester Landscape Architecture Studio with Sylvia Benedito/Chris Reed (collaboration with Yao Xiao)

Process Diagram and Sequencing

Landscape Architecture | Urban Design | Urban Ecology

Street Sections and Site Plan

PARALLEL MOTION: WALDEN POND

Option Studio with Eelco Hooftman and Bridget Baines

Site Diagram and Sections

Landscape Architecture | Speculation | Collage

Renderings and Sequencing

PARALLEL MOTION: CENTRAL PARK


Diagrams


Site Plans

PARALLEL MOTION: CENTRAL PARK


Chance Operation Sketch


Rendering

YENISEI RIVER MAPPING PROJECT

Theories of Landscape as Infrastructure Seminar with Pierre Belanger (collaboration with Anya DomleskyAwarded the 2013 Davis Center Award for Excellence in GIS

Published in Platform 6 (2013, ACTAR)

Polar Projection and Regional Section

Geographic Analysis | Research | Cartography

1:1,100,000 Regional Map

OASIS ON BALLOU

Volunteer charrette & proposal with Fairmount Greenway Coalition & Codman Square Neighborhood Development Corporation

Landscape Architecture | Urban Agriculture

DESIGN DRAWING EXERCISES

Practices of Landscape Architecture with Jane Hutton and Tom Ryan

Layout Plan

Planting Plan

GRADING & DETAIL EXERCISES

Ecologies Techniques and Technology with Laura Solano (2nd Semester), Niall Kirkwood & Alistair McIntosh (4th Semester)

Grading | Models | Details

PLATFORM 6

Editor: Rosetta Sarah Elkin, Publisher: ACTAR

SCREENPRINTED POSTER DESIGN

Posters for the Museum of Fine Arts, Boston and Non-Event Productions

BANTAMFEATHERLIGHTWELTERMIDDLEHEAVY

HKT ARCHITECTS

PROFILEHKT Architects is an experienced, full-service design firm, incorporated in 1978. Our approach to planning,

designing and managing projects has been refined during more than three decades of successful practice.

W H O W E A R E

The firm has been in continuous business since

1976. Today the firm is managed by three princi-

pals, Bill Hammer, W. Eric Kluz and Janet Slemen-

da. Since 2002, we have embraced sustainable

design as a core value of our practice when we

had the good fortune to design two high-profile,

LEED-rated projects that were among the earliest

in Massachusetts. As early adopters, we made a

commitment to training and knowledge manage-

ment in this constantly changing arena. All princi-

pals and senior staff are LEED-AP (an exam-based

accreditation through the US Green Building

Council). We pride ourselves on our hands-on se-

nior level attention to every project. Clients ben-

efit from continuous management coverage and

core teams stay with each project from start to

finish, set the project goals, and look for innova-

tion opportunities. Our staff is our key asset and

we encourage professional and personal growth.

Our consultants are chosen from a pool of experi-

enced, creative, and collaborative professionals.

E X P E R T I S E

We are a firm of planners and designers. We

work to create better places for learning, work-

ing and living. We focus on sustainable design to

meet the needs of the present without compro-

mising the environment of the future. Our work

involves listening to clients and their stakehold-

ers to understand their goals, gathering and ana-

lyzing information to identify and solve problems,

and striving for design excellence and innovation

on every project.

S U S T A I N A B L E D E S I G N

P L A N N I N G S T U D I E S

N E W C O N S T R U C T I O N & M A J O R A D D I T I O N S

P R E S E R V A T I O N + A D A P T I V E R E U S E

L A B O R A T O R I E S , S C I E N C E & M E D I C A L f A C I L I T I E S

S T U D E N T R E S I D E N C E S

R E C R E A T I O N A L f A C I L I T I E S / H O U S I N G

C O M M E R C I A L + M I X E D U S E

ARCHITECTURAL DESIGN SERVICES:

POLICE DEPARTMENT, TOWN ANNEX AND RELATED

BUILDINGS PROJECTS

January 12, 2009

ARCHITECTURAL/ENGINEERING SERVICES:

CITy of SomERVILLE: mUNICIpAL fACILITIES

SpACE NEEdS ANALySIS ANd mASTER pLAN

November 20, 2008

Town of Arlington Bid #08-39 ARCHITECTURAL/ENGINEERING SERVICES:

CENTRAL & HIGHLANd FIRE STATIoNS November 25, 2008

ARCHITECTURAL/ENGINEERING SERVICES:

CITy of SomERVILLE: mUNICIpAL fACILITIES

SpACE NEEdS ANALySIS ANd mASTER pLAN

November 20, 2008

CAMBRIDGE CITy HALL ANNEX CAMBRIDGE, MA

Client City of Cambridge, MA

Completion 2004

Cost $9.87 million

Size 33,216 square feet

Certified LEED Gold Rat-

ing

Awards

Sustainable Buildings Industry CouncilFirst Place Exemplary SustainableBuilding Award 2006

Massachusetts Historical Commission Preservation Award 2005

Environmental Design & Construction Excellence in Design Award Finalist /Government Category 2005

Build New England Award,Associated General Contractors 2005

Cambridge Historical Commission Preservation Award 2004

Massachusetts Municipal Association Innovation Award 2004

Building Design & Construction Innovation Award 2004

City Hall Annex at 57 Inman Street houses many of Cambridge’s most public offices,

including the Arts Council Gallery and office, Parking and Traffic Department, and the

Community Development Department (an office with substantial community interface).

Complete renovation of this 1871 building represents a comprehensive response to sev-

eral pressing program needs. The design utilized the U.S. Green Building Council’s LEED

Guidelines (Leadership in Energy & Environmental Design) to achieve a Gold rating for

this project. These goals have prompted an approach that includes operable windows

and an influx of natural light to every office and work station as well as a number of

other sustainable design choices. The new design provides a welcoming entry and lob-

by, clear circulation and signage, efficient offices and general layout, mold decontami-

nation, code upgrades including handicapped accessibility throughout, and separate en-

trance for the Animal Commission which vaccinates pets and houses stray animals.

CHARLESTOWN POLICE STATION BOSTON, MASSACHUSETTS

Client City of Boston, MA

Completion 2008

Cost $6.85 million

Size 19,200 square feet

new construction

Part of the City’s Green Building Initiative, this new district police station incorporates

sustainable design strategies for energy efficiency and healthy environments. The build-

ing program includes administrative and work areas, a lock-up facility, maintenance

garage, a community meeting room and Community Service office. Transparency and

community access are major concepts in the building design.

COOK FOOD EVERY DAY COMMUNITY COOKBOOK

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vEgan CornED BEEF hashRachel Berman [email protected]

It tastes, feels, looks, and smells (it even sounds pretty similar, but not totally) EXACTLY like real corned beef hash! The stuff that used to come in cans. Except this one’s vegan, unless you add a fried egg on top, which makes it even BETTER. You may want to double or triple this recipe cuz it’s that rad.

INGrEdIENTS

Put in 1 Tbsp olive oil in a skillet. Heat to medium high. Cook the onions til they are browned and a little caramelized. 1. Take your time with this—the longer you cook the onions, the sweeter and more delicious they get.

Mash up the azuki beans with a fork in a small bowl, then pour them in with the onions, adding another tablespoon of oil.2.

Mix in the soy sauce and tahini and diced potato. 3. Cook for a while (20+ minutes) til the whole thing is crispy and amazing.

(optional): fry up that egg and add her, son!4.

(optional): add ketchup! This is how I used 5. to enjoy regular corned beef hash as a kid while camping. Try it!

Serves 2 normal people, or 1 hungry me or you. Will induce feelings of awesomeness. Delicious, right? Tell me!

1/2 cup cooked azuki beans (you can cook ‘em yourself, or they come in cans at natural-type supermarkets)

2 Tbsp olive oil4 tsp soy sauce (that’s 1 1/3 Tbsp!)2 Tbsp tahini

1/2 cup diced potato1/2 diced onionfried egg (optional, for the dairymouth in you)ketchup (optional)

Stole Rachel’s recipe when my friends Courtney and Bill, Tim and I holed up in a cabin in Vermont last NYE. We had a wood stove and a wood-fired hot tub in the snow, and nothing to do but cook and eat for three days. This was our first breakfast of the new year, I think, which I suppose is fitting since adzuki beans are traditionally eaten then. Also, people made fun of me for eating this because I am a voracious meat-eater, but this is a substantial and savory alternative to the greasy slicks of mystery meat that feel like a brick in the belly. Anyway, don’t worry—I made sure it was Not Vegan with a couple of nice poached eggs on top.

Lindsay [email protected]/blog

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vEgan FrEnCh toastSteve Fournier

This one is really easy!

INGrEdIENTS

Put everything but the bread and oil into a bowl and whisk together. Make sure that it is mostly dissolved. A few lumps are 1. ok though.

Lightly coat a pan with the oil (using a spray bottle or nonstick spray works best) over med. to med. high heat.2.

Dip the bread in and let it soak up the mixture, make sure both sides are covered.3.

Cook each side until golden.4.

Garnish with sliced fruit and powdered sugar.5.

1/2 cup soy creamer1/2 cup soy milk (if you don’t have soy creamer you can just

use 1 cup of soy milk)2 Tbsp chickpea flour2 Tbsp cornstarch1 Tbsp nutritional yeast2 tsp cinnamon

1 tsp nutmeg or cardamom6–8 slices slightly stale bread (slightly toasted works too)1–2 Tbsp canola oilsliced fruit and powdered sugar to garnish

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MY MothEr’s honEY-Egg BrEaDCourtney Naliboff [email protected] littleurchinbakery.com

One of my earliest memories is making this bread with my mother. She made it every fall and winter, usually with a hearty vegetable soup. She got the recipe from a college roommate, who got it from an older relative. It is a beautiful, festive braided bread, challah-like but even moister and sweeter. I’ve been baking it at The Little Urchin Bakery, on North Haven Island in Maine, and everybody seems to love it, especially in cooler weather!

INGrEdIENTS

Warm the milk to blood temperature on the stove top in a small sauce pan or in the microwave—it should feel barely warm 1. when tested with a clean finger. Put it in a large bowl and add the honey. Whisk to combine. Crack the two eggs into the bowl and whisk. Melt the butter on the stove top or in the microwave. Allow it to cool for a minute before adding to the milk/honey/egg mixture. Whisk again. Add the yeast and whisk.

Add the cup of whole wheat flour and stir with a wooden spoon until the mixture is well combined. Add the salt and one 2. cup of white flour and stir. Add the second cup of white flour and use your clean hands to combine. Continue to add white flour and combine until the mixture has formed a soft dough. Turn the dough ball out onto a floured countertop or cutting board. Knead the dough by folding and pressing from left to right, then from top to bottom, then right to left, then bottom to top repeatedly, adding flour as needed to keep the dough from sticking to your hands. When the dough is soft but not sticky, grease the second bowl with a little butter and place the dough ball in it, turning it to coat with butter. Cover the bowl with saran wrap or a non-terry cloth towel and leave it to rest for one hour in a warm place.

After one hour, preheat the oven to 350°F. Turn the dough out onto the floured surface again. Punch it down and knead 3. it a few times. With a knife or dough scraper, cut the dough into six approximately equal pieces (if using a scale, each piece should be approximately 5.6 ounces.) Form each piece into a ball by pulling the sides of the dough down towards

1 cup milk5 Tbsp honey3 Tbsp unsalted butter2 large eggs2 scant Tbsp or two packets active dry yeast

1 cup whole wheat flour2 cups plus extra unbleached white flour2 tsp saltoptional: Additional egg or milk, poppy seeds, sesame seeds

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the bottom, as if making a parachute. Form each ball into a batard by flatten-ing it, then pulling the top towards the middle and overlapping the bottom and pressing to remove air. Roll each batard into a snake approximately 8" long. Lay three snakes parallel to each other, flouring them as necessary. Begin braid-ing from the middle by laying the right snake over the middle snake, and the left snake over the new middle snake (the old right snake.) Continue braiding until you reach the bottom. Pinch all three snakes together at the bottom. Reverse the process to finish the top of the braid—right under middle, left under middle—until you reach the top. Pinch the three snakes together. Lay the finished braid on a greased baking sheet or on greased parchment on a baking sheet, or in a loaf pan. Repeat the process with the second half. Allow the braids to proof for about twenty minutes, or until a little puffy. Just before baking, you may brush the braids with an egg or milk wash and sprinkle them with poppy and/or sesame seeds.

If you don’t wish to braid the loaves, cut the dough into two equal pieces 4. and form a batard as described above. Place the batards in greased loaf pans to proof and bake as directed.

Bake for 30 minutes or until golden brown and hollow when tapped on 5. the bottom. The internal temperature will read 180°F.

Makes two one-pound loaves , Delicious with soup, as French toast, sandwich bread, or just spread with butter and jam or marmite!

Documents

Martin Pavlinic Portfolio 2014