Tuesday, November 24, 2009

A Wastewater Treatment Plant Grows in Brooklyn

Mary Wood’s “What Would Gorodon Do?” class took us yet again to an unexpected location—the Newtown Creek Wastewater Management Plant. Oh man did we learn a lot about the process of wastewater management from plant superintendent Jim Pynn. I’m going to share much of our new knowledge right now:

Dakota + Danielle sporting the safety vest + hard hat required ensemble.

New York City has a gravity-fed wastewater system in place. It was originally an open repository until the late 1800s. Robert Moses (NYC’s planning guru) figured out that there needed to be 18 drainage areas based on population, growth, and distance. He figured out how large the pipes had to be and how many treatment plants were necessary. There are currently only 14 treatment plants because Staten Island was supposed to have six plants, but only two were built.

There are five major steps to wastewater treatment:

1) Screening—the material that comes through the sewer pipes are screened and the larger material is caught across a one-inch grate and then removed;

2) Sand + Silt (grit)—these substances would wear down the walls of the pipes, so they are allowed to settle to the bottom by gravity;

3) Biological Process—microorganisms feed on the incoming sewage, which takes place in settling tanks. There is waste sludge (75% of the microorganisms remain) and return sludge (25 of the microorganisms remain), and the digestors (in the iconic egg-shape here at Newtown Creek) thicken the mixture to 6% of the microorganisms remaining. The digestion process anaerobic and produces methane gas. At 27% cake (like wet sand) some of the material is sent to Colorado, Florida, Ohio and Texas where it is thrown on land to grow grass;

4) Scum—grease and oils are naturally elevated from the mixture;

5) Kill extra microorganisms—here a 4 parts/million bleach to water concoction is added to the mixture to get rid of even the most hearty bacteria, namely fecal chloroform. Once the levels of the fecal chloroform are well below the requirements, the plant knows all the other bacteria have been eradicated as well.

The whole treatment process takes 6 hours in the plant, versus the 21 days required for similar effects to take place naturally. The final result ends up in the East River, but don’t be too grossed out—this wastewater treatment plant practically produces consumable water—if it was being cleaned for consumption, step 5 would involved UV rays rather than chlorine to kill the remaining microorganisms. And just think—before the wastewater treatment plants, pure sewage was being dumped into the East River. Which sounds better to you?!

Now that we all know more than we ever wanted to about what happens after we flush our toilets, on to the tour. Polshek Partnership is redesigning master plan and main buildings of the plant, part of a larger $4.1 billion government endeavor. Its completion date is 2014, and it’s set in a contract, so there really is no wiggle room like most projects. It’s a unique project for Polsek Parternship in scale and program, but it doesn’t mean the public won’t be looking at the architecture when it’s all said and done.

The gang in the control room.

Starting in the visitor center, we walked to the control center part of the new main building. The computers and wall of buttons and circuits seemed straight out of a 1980 sci-fi movie, and I kept thinking that there should have been ‘bleep bloop’ beeping sounds.

*Bleep bloop deep doop bleep bloop" (Control panel)

The digester!! Note the egg-shape.

Then we went to the digester service building and took the elevator up to the viewing platform. We also got to look inside a transparently covered opening down into one of the giant egg-shaped digester—ew!! Not something I’d like to see again frankly. All I’m going to say is that it had the consistency of split pea soup—use your imagination if you dare.

Panoramic view into Manhattan from atop the digester.

Then we went all the way down the basement that connects all the digesters underground—a network of pipes, valves, and so on. The smell was not too pleasant down here, even though the rest of the plant area was pretty odor-free, apart from some methane spots. The bottom ends of the eggs reach down into the space, completely suspended in concrete cylinders rather than having the bottoms touch the ground.

Giant egg digestor! (1 of 8)

Out of the basement we were back in the fresh air, and headed to the new support building, where our guide and the plant superintendent Jim Pynn has just recently moved into his new office. The support building marks the start of the Nature Walk, a project by environmental sculpture artist George Trakas. This is open to the community from dawn to dusk, and acts as a haven, with steps bringing people right into the water. It runs along the plants water’s edge, reconnecting the people and land to Newtown Creek. This Nature Walk is part of the Percent for Art program, commissioning artists to create permanent public artworks in municipal buildings and spaces throughout the city.

George Trakas' Nature Walk along Newtown Creek. The handrails are the H2O molecular structure. Clever Trakas, clever.

Parting thoughts:

-9am is the busiest time for the Newtown Creek WWTP, when everyone arrives in their office buildings and uses the restrooms—9am rush hour? More like 9am flush hour!

-If you flush the toilet or take a shower, etc. on the upper west side, it takes about 45 minutes to reach the Newtown Creek WWTP.

-Without wastewater treatment plants we would be ridden with epidemics of dysentery and cholera and would not be the United States as we know it. So they’re kind of a big deal.

Brew + Pudding

After a long day at studio, sometimes you just need to unwind with your friends over dinner. A fun and friendly environment to do this in is just a stone’s throw away on Union Square—the Heartland Brewery. With locations around the city, the brewery might be a chain, but you can’t hold that against it. Their brews are scrumptious and their food is fast and yummy.

Andrew, Dakota, Danielle @ Heartland Brewery.

Me (Ariadne) and Nicholette @ Heartland Brewery.

Danielle, Nicholette, Andrew, Dakota and I went one night after a Professional Practice class, drawn in by the lively atmosphere and warm décor. Looking at the drink menu Danielle and I were immediately set on the ‘Voyage of Beer’—a 5 oz. sampling of their six classic beers. The others enjoyed pints of their choosing.

Danielle approves this message! (the Voyage of Beer samplers)

The dinner menu faired with similar results. Danielle and I shared the Pu Pu Platter, as did Nicholette and Dakota, while Andrew was content with chicken. By the end of the meal we were stuffed and couldn’t even think about dessert…that is, until we stood up and decided to head to our next comfort spot, Rice to Riches, for a sweet ending to the evening.

Here I am hiding behind the Pu Pu Platter.

The Pu Pu Platter towers high above Danielle.

Following the Pinkberry trendy frozen yogurt model, Rice to Riches is a store devoted to the art of rice pudding. We took the 6 train down to 37 Spring St. between Mott and Mulberry St. and walked into the glowing box that is Rice to Riches. The store is littered with signs that promote healthy eating, love of all things sweet, and so on. The one thing they don’t promote is dieting (should mention this is not the place so start counting calories). The flavors are endless, and I know that if I listed even half of them you’d all get sad that you aren’t currently standing in line waiting to order yourself a tub of this delight. My advice to overcome your blues would be to explore this wonder in all its glory by heading down to 37 Spring St. and using your riches to buy some rice…pudding.

Dakota with her tub of Rice to Riches rice pudding. Mmmmmm.

NYC Doesn't Like Sick People


This is what a sick person's tabletop looks like.

Almost everyone I know in the AAP NYC program has gotten a cold (or worse) this semester, including myself. If you’ve ever been on a crowded bus or subway, you’ll know that nobody likes when you cough or sneeze. Well, the NYC public takes this to a new level. Swine flu scare or not, it’s just plain rude to make faces in the direction of someone who just coughs near you. Granted, I’m sure I’ve made a face or two at a cough or sneeze, but the magnitude of dislike aimed towards those under the weather is incalculable in this city. So you see a lot of people trying to hide the fact that their nose is running, or their eyes are watery, or they have to cough or sneeze. I’m not advocating that sick people can't get you sick, I’m merely stating that when someone has a cold, they should not be expected to walk from 69th street and 1st down to Union Square, or shell out the cab fare during rush hour traffic. No, they need the bus and/or subways just as much as everyone else. So quit it with all the looks of disgust and shaking of heads on the trains or buses at people with colds. They’re not trying to get you sick! So I you take care of yourself (wash your hands, take your vitamins, bundle up on cold days, and all those other things mom’s make you do at age 5), you won’t get sick just by standing in a subway car with a cougher!

This is one step for a healthier you!

Thanks for listening, New York; sick people have feelings too. That being said, please cover your mouth when you cough and sneeze, and try not to go around touching everything in sight after you do so. Otherwise, you just might deserve those nasty looks.

I bet you'll cover your mouth now...

Warranted face of disgust if you don't follow protocol, but uncalled for most of the time.

Working Our Way Up from Ground Zero

In the years since 9/11, New York City has tried to rebuild and memorialize the site of that tragic event. Ground Zero has been fenced off to the public since the Twin Towers collapsed, and Stephanie Goto (Cornell alumnus and NYC architect) took us to get a birds-eye-view of the site and learn about the new construction taking shape there. We met with Sam Sassa (also a Cornell alum) from the Japanese architecture firm Maki + Associates and SOM’s David Childs. We gathered outside of SOM’s 7 WTC, and took the super exclusive elevator ride up to brain center of the WTC memorial design. Currently, Maki + Associates occupy the floor, since their Tower 4 is in the construction phase right across the way.

SOM's Tower 7, with cranes building the Freedom Tower below.

Sam began by describing the overall design in the works for the WTC. The buildings are intended to create a spiraling effect from the highest point of Daniel Libeskind’s Freedom Tower down to the memorial. It is a very tall and dense planning strategy. In addition to SOM, Maki, and Libeskind, the other architects on the “design team” are Richard Rogers (Tower 3), Norman Foster (Tower 2), and Calatrava (Path Station).

The Master Plan of the World Trade Center.

Model of WTC Master Plan. Yeah, they're pretty tall towers...

Because the whole site is connected with two below-grade levels of retail, they had to isolate building projects—who gets to build what and when was determined on complexity of the project and how easily they could isolate, construct, and still rent out the underground retail space. Therefore they need to at least develop the below-grade, which means there is a certain building order that has to be followed.

View down to Ground Zero and Tower 4 beginning below-grade construction across the site

Construction on Daniel Libeskind's Tower 1 (Freedom Tower).

SOM was able to jump to the head of the construction line with Tower 7 because it houses the generators for the site, so it was a top priority to build it with optimum speed. The plan is to build the remaining towers to a certain height in order to start operating the systems and renting out the space. It sounds like towers 1 and 4 will be built to their full height (Libeskind’s Freedom Tower and Maki’s Tower 4)

Sam Sassa of Maki + Associates with models for his Tower 4.

Finally we saw some of the materials being used on the Tower 4 project. There were meticulous drawings, specifying exact measurements for gaps and seams throughout the project, but in particular the façade. Sam explained that in Japan there is a zero tolerance for spaces between material that you can fit a sheet of paper between, but that here in America standards are different and cost and time trump quality and craftsmanship. However, he is pleased with the efforts made towards decreasing the space between the thick glass façade panels (even if in Japan the gap would have been a quarter the size). In the entry a black granite wall will reflect the memorial pools in the center of the spiraling towers. This granite wall will follow the geometry of these pools, as opposed to the configuration of the curtain wall and Greenwich St. façade.

Thanks to Stephanie Goto and Cornell connections we got a unique preview of the WTC of the future (2012 for completion of the towers…in theory…) and heard about the whole process of design selection, struggles, cooperation, and egos on the WTC project. Pretty cool.

Tuesday, November 17, 2009

Manhattan Bull-Riding!

If you thought you had to be in Texas to fulfill your urge to ride a mechanical bull, look no further than Johnny Utah’s. Located at 25 West 51st St. it is an excellent location for anyone to spend their 21st birthday—and that’s what fellow classmate Lisa did. A few of us went out to help her celebrate her first legal drink—and her first mechanical bull-ride! (the way some of these girls were riding the bull should make it illegal in most states, but maybe not Utah).

Adam is first on the bull.

Birthday girl Lisa takes a turn.

First in our group to take the reigns was Adam, but he was rattled and jostled and bucked off. Then Lisa hopped on, and showed the bull who was boss—until she was ceremoniously tossed off too. Next was Danielle who threw in the lasso move, which was a crowd pleaser, and she eventually met her end as well. Jasmine was the last of the group and did us all proud. Yours truly didn’t make it up, but next time I’m set to tame the bull.

Danielle lassos in the crowd.

Jasmine takes the bull by the horns.

Oh and sorry to burst people’s bubbles, but the bull at Johnny Utah’s does not run on an autopilot program. There is a man blatantly on a podium with hardly more than a joystick controlling how fast, hard, and rough the bull rides. So you can imagine why he sends the boys flying and gives the girls a fighting chance. So as a girl I’m saying that the mechanical bull results in a good time, lots of laughs, and a little soreness the next day. New York may have a front that’s all about class and sass, but when it comes down to it, a lot of people just want to ride a bull!

Tuesday, November 10, 2009

AAP NYC Helps Richard Meier Blow Out His Candles

With a little nudge from AAP Dean Kent Kleinman, Mia, Yanna, and Ashley organized for Cornell Alumnus and architecture superstar Richard Meier to come celebrate his birthday with us at the AAP center. There was a lot of preparation involved, starting with the invitation. The ‘party planning committee’ asked all members of the NYC program for a few images of our work, as well as a photo of each of us. They transferred the images to small yellow squares of paper, replicating the look of post-it notes. Yana hand-delivered them to Meier’s office in a white cube invitation that opened to reveal all the note cards.

The white cube invitation for Richard Meier's Brithday Party.

We all tidied up our studio desks, hung our work around the lecture hall area, and set up two projectors to display digital work of all the studios. The “post-its” were also used to create a minimal but effective decorative element to the studio, with a line on the walls that ran about eye-level around most of the studio.

Anticipating Meier's arrival. Note the spread of food. Pretty delicious.

Everyone gathered in anticipation of Meier’s arrival. The wine was uncorked, the food was on the platters, the white tablecloth was spread out, and the four white cakes had white candles placed in them ready for action—I can’t imagine the inspiration for the color palate! (…that’s architecture humor in case you missed it).

When the birthday boy arrived, we gathered around and Dagmar Richter (Architecture Chair) introduced him, next the party planning committee thanked him for letting us celebrate with him, and then we did it—we shone the spotlight on him with a booming rendition of happy birthday that filled the studio. Realizing most of us refer to him solely as “Richard Meier” half of the group was heard singing ‘happy birthday dear Richard’ while the rest nervously giggled and sang ‘happy birthday Richard Meier.’ By the end pretty much everyone was laughing as we clapped in celebration of Meier’s birthday.

Meet+greet with Richard Meier.

The party continued with Meier making the rounds and talking to everyone about the NYC program, how Cornell Architecture had been announced #1 again, and basic experiences we’ve had at Cornell—going overseas, seeing the world, and the like.

Everyone got a chance to chat with Meier, he was so nice!

After Richard Meier left, there was an impromptu dance party, which lasted late into the night. Too bad he didn’t stick around! But all in all the party was a hit, and the guest of honor was warmly welcomed and well-fed. Happy birthday Richard Meier, and many more!

video

So many candles to blow out...so we all helped!

Carrot Cake + Red Velvet Cake.

Devil's Food Cake + Coconut Cake.

Wednesday, November 4, 2009

Koreatown + Tofu Soup!

If you suffer from a common ailment of going to a restaurant and leaving still hungry, look no further than Koreatown in Manhattan. You aren’t allowed to leave if you’ve got a spec of space still in your belly, or if there’s a drop of food left on your plates. The menus are immense, but at the BCD Tofu House (17 West 32nd St.) there is a shining star—the Tofu Soup. There seems to be a theme brewing in this blog…exotic soup has affected my life for a second time. Just as with the soup dumplings from Joe’s Shanghai, maybe you’re not too sure what you’ll be ordering. I just went with the flow and hoped I liked what I ordered, namely the tofu soup with dumplings. I wondered how they felt entitled to charge $12 for a bowl of soup…until about five seconds passed from the moment I placed my order. One waiter swooped in with a large black wrought iron kettle of rice, one for each person, and other waiters carried the unlimited nibbles that followed free of charge: fried fish (whole), kimchee soup, a plate of kimchee, other plates of vegetables and fish and who knows what else. Luckily I had come armed to the restaurant with my Korean aficionado Andrew, and he promised that everything tasted better than it looked. I second that. Delicious!

Danielle and Andrew at our table with only the food that could fit in the frame of the picture. There's more.

So there I was stuffing my face with all these goodies, completely forgetting I had ordered the tofu soup with dumplings. Oh but the waiters didn’t forget; they plopped more food in front of me, and how tasty it was! As soon as you get it you crack a raw egg into the broth, and the heat cooks the egg! The tofu soup with dumplings is not to be missed (well, at least the tofu soup in general, you can pick the extra ingredients as you desire). I thought I was full from the appetizers, but I think my stomach knew it was in a Korean restaurant and that I wouldn’t be allowed to leave if my bowl was full of tofu soup. My dinner companions finished long before me, but I was a trooper and scraped my bowl clean. A tough chore, I know.

Tofu soup with dumplings!! right after I had cracked the egg into the soup. Like I said...it's much tastier than it looks.

The meal ends with the waiters returning to the table and tending to your kettle of rice. They scoop out the browned bits of rice, put it in a bowl, and add water. It turns into a sort of tea that you’re supposed to drink—Andrew says it helps with your digestion, but I only had a few sips so I’m not sure how much it helped out. I think they could have a marketable product if they added honey or some sweetener to the rice + water “tea”.

I felt like the only way I could leave the restaurant was if some Oompa Loompas came and rolled me away, like they did to the girl who turned into a giant blueberry in Charlie and the Chocolate Factory. No Oompa Loompas in sight, I hobbled to the subway home, content and stuffed.