Alexander R. Clark | Landscape PortfolioBLA Landscape Architecture

Minor Sustainable Environments

I started my love for plants and design at a very early age. While growing up in Santa Barbara I was provided with the opportunities to travel the world and see the beauty that was all around me. There was also a troubled side

to my wonder. As I traveled I noticed a need. A need for clean, sustainable living that didn't just stop in one town, or one state, it was worldwide. After my trip to Alexandria, South Africa volunteering at an AIDS orphanage I

realized that the most beautiful things in this world are the ones that last.Canon Rebel XTI| Lense Varies

Wooden Treated Pole to keep Pier’s movement vertical

Piers Plastic Cell Floatation Material

Sun Re!ecting Lights

Concrete Reinforcement

Wooden Boardwalk

Water Desalination Unit

Planter Box

Day Time Perspective: Floating Boardwalk Google SketchUp/Photoshop

Night Time Perspective: Floating Boardwalk Google SketchUp/Photoshop

Look-Out Perspective: Sustainable BenchHand Drawn|Google Sketch Up| Photoshop

SVO Tractors

Greenhouses

Eco-Machine

Methane-Digestor

Aquaponic System

Solar Panels

Sustainable Organic Crops

Sustainable Animals

Straight vegetable oil tractors do require converting from

their dieasel engines but with three tractors serving three

different purposes SVO Tractors use around 3.2 units of fuel/

unit of fossil fuel as opposed to traddtional fuels .083 units

Designed by John Todd the MKW̉UIKPQVM�_QTT�ÅT\MZ�\PM�

restaurant waste and brown water, on average 88,000 gallons/day used for both

irrigation and aquaponics.

+MZ\QÅML�/ZMMVPW][M�OZW_QVO�uses less water per acre than ÅMTL�OZW_V�^MOM\IJTM[��/ZW_QVO�

in a controlled environment with computerized irrigation and climate control systems

minimize water use while still ensuring optimum growing

conditions allowing for out of season growing year round.

This device located under the animal storage building turns animal manure and KWUXW[\�VW\�][ML�QV�\PM�ÅMTL[�\PM�XZWL]KM�two types of bacteric, acidic and methitic,

which then in turn produce methane gas with will be used for cooking in the restaurant. This digestor will remove 351,120 lbs of CO2/day from the air.

SIDE NOTE: An average person uses 7,619 lbs of CO2/day just by breathing!

EcoMachine

Methane-Digestor

/ZMMVPW][M[

SVO Tractors

By implementing livestock husbandry practices that protect

animals' health and wellbeing and by raising livestock on pasture, this farm allows

animals to move freely, engage in instinctive behaviors, consume a natural diet, and avoid the stress

and illness associated with KWVÅVMUMV\�

This system uses up to 90% less water than conventional agriculture. With no seepage,

no weeds, and very little evaporation. The only inputs are Å[P�NWWL��IVL�MTMK\ZQKQ\a�XW_MZML�by solar panels for air and water

pumps. This also allows the XZWL]K\QWV�WN�]X�\W���Å[P�I�_MMS�

per tank.

This sustainable farm will produce crops and without relying on toxic chemical

pesticides, synthetic fertilizers, OMVM\QKITTa�UWLQÅML�[MML[��practices that degrade soil,

water, or other natural resources

With a total of 40,000 Square feet of solar panels a massive

4,320,000000 btu/year with be produced at 50% effeciency. Side Note: A single light bulb

uses 57,254 btu/week allowing for 75,453 weeks of power for one bulb which translates to 1,101 lights bulbs lit for ONE

YEAR!!!!

Aquaponic System

Solar Panels

Sustainable Organic Crops

Sustainable Animals

This infographic represents the combined technologies used in Greg's Place at Alexich farms, my senior capstone project. Using these eight technologies and techniques I was able to create a farm and restaurant that emmitted the least toxins into the

environment when compared to any other exiting farm and restaurant in the world

-2 artichoke hearts quartered , 6 Brussell Sprouts halved, 2 tsp pancetta, b&ol -2 artichoke hearts = 2@2 sq.ft., 6 Brussell Sprouts= 1@ 1.5 sq. ft, 99,000 Sq. Ft.

99,000 Sq. Ft.

99,000 Sq. Ft.

81,000 Sq. Ft.

81,000 Sq. Ft.

36,000 Sq. Ft.

144,000 Sq. Ft.

72,000 Sq. Ft.

117,000 Sq. Ft.

108,000 Sq. Ft.

18,000 Sq. Ft.

126,000 Sq. Ft.

342,000 Sq. Ft.

63,000 Sq. Ft.

200 x 5.5 sq.ft. = 1,100 sq.ft. 90 x 1,100 sq.ft. = Braised Baby Artichoke Hearts & Brussell Sprouts with Pancetta:

Steamed Asparagus: -12 pieces of asparagus, butter & olive oil, 1 tsp ginger, 1 tsp shallots]

Breaded Eggplant:

Quiche

-Vegetable Stew:

-Aritchoke heart salad with Fresh herb vinaigrette:

- 3-1/2” slices of egg plant, panko bread crumbs, olive oil

- 6 eggs, 1/2 cup cream, 1/3 cup parmesan, 2 tsp shallots, 1/4 tsp salt, 1/4 tsp pepper, optional 1/4 cup of wild hog, 1/4 cup broccoli, 1/4 cup Spinach, 1/4okra

-1 TBL b or ol, 1 cups okra, 1/2 cup diced celery, 1/4 onion diced, 1 tomato, 1/4 cup potatos, 1/4 cup carrots, 1/4 cup grains, 1 cup water, 1 tsp brown sugar, 1/8 paprika, optional 1/4 cup protein, optional 1/8 cup hot pepper

-1/8 garlic clove, 1 pinch of salt, 1 pinch of pepper, 1/16 cup lemon juice, 1/8 tsp shallot, 1/16 mustard seed, 1/8 cup olive oil, 1/16] cup minced basil, 1/16 cup minced parsley, 1/16 cup minced chives, 1/16 cup dill, 1 cup mixed lettuce, 2 artichoke hearts

-Ceasar Salad:

-Artichoke Heart, Pine Nuts and Free Range Organic Lemon Garlic Chicken:

-Fava Beans with Sausage & Pasta:

-Spinach and Cheese Ravioli:

-Pad Thai:

-Sushi of Chef’s choice:

-Pesto chicken & artichoke hearts Calzone:

-2/3 garlic cloves, 1/2 egg, 1/3 tsp worcestershire sauce, 1 anchovie mashed, 1 tsp salt, 1 tsp pepper, 1/6 cup olive oil, 2/3 head romaine lettuce, 1/16 cup parmesan, optional 1/16 cup croutons, optional 6 oz protein

-1/2 chicken marinated in 4 lemons, 1/8 cup thyme, 1 artichoke heart, 3 oz pine nuts, b & ol, 1 tsp salt, 1 tsp pepper, 1/2 cup grains, 1/8 cup]okra, 1/8 cup spinach, 1/8 cup carrots

-1/2 cup fava beans seasoned with 1/4 cup onions, 1/2 TBL parsley, 1/2 cup stock, 1 tsp pepper, 1 tsp salt, b & ol, 1/4 cup sausgae, 1 & 1/2 cups of pasta, sauced with 1/2 cup pureed onion, 1/2 cup pureed radish, 1 cup water

-2 & 1/2 cup water, 1/2 tsp dry yeast, 5 cups bread flour, 1 TBL salt, 1/4 chicken, 2 artichoke hearts, 1/2 cup cheese, 1/4 cup diced onions, 2 cups basil, 1/2 cup parmesan, 2 cloves garlic, b & ol, 1 tsp salt, 1 tsp pepper

-3/4 cups flour, 1/16 tsp salt, 2 eggs, 1/4 cup spinach, 1/3 cup cheese, 2 TBl olive oil,1/2 cups onions, 1/3 cup purreed grains, 3 cup stock, 1 cup dry wine, 1 TBL tarragon, 1 TBL lemon, 1 tsp salt, 1tsp pepper

-4 0z protein, 4 Oz rice stick noodle, 1 tsp cornstarch, 1 tsp toasted sesame oil, 1 TBL Thai fish sauce (Nam pla), 1 TBL soy sauce, 1/8 cup lemon, 1 TBL sugar, 2 TBL Peanut oil, 1 egg, 1/4 cup scallions, 1 clove garlic, 1 chile, 1/4 cup bean sprouts, 1/4 roasted peanuts, 1/8 cup basil, 1/8 cup cilantro, 1/2 tsp red pepper flakes, 1/2 lime

-1/4 cup rice wine vinegar, 1/2 TBL sugar, 1/4 tsp salt, 2 yaki nori sheets, 1/4 TBL wasabi, 2 oz fish, 1/4 cucumber peeled, 1/4 avocado, 1/2 scallion, 1/2 TBL toasted sesame seeds, 1/8 cup cilantro sprigs

-Guava Fruit&Vege Smoothie:-1/2 cup coconut milk, 1/2 cup ice cubes, 1/2 cup Guava, 1/2 cup blueberries, 1/2 cup strawberries, 1/2 cup apricot, 1/4 cup beets, 1/4 cup carrots

-Fresh Seasonal Veggies & Dipping Sauce (Ask Server)

-Rhubarb and Strawberry Hand Pie: -1/6 lbs rhubarb, 1/6 lbs strawberries, 1/3 cup sugar, 1/12 cup cornstarch, 1/3 tsp orange zest, 1/2 TBL butter, 1/2 tsp sugar, 1/2 cup flour, 1/2 tsp salt, 1/4 cup vegetable shortening, 1 TBL butter, 2 TBL ice water, 1 tsp more water

-3/4 cup whole milk, 1/3 cup sugar, 1/16 tsp salt, 1 egg yolk, 1 cup heavy cream, (optional 1/2 tsp vanilla, 1/2 tsp seasonal fruit juice concentrate)

-1/8 lbs milk chocolate, 1/12 cup fruit in season, 1/12 cup of nut of choice-1/8 lbs milk chocolate, 1/12 cup fruit in season, 1/12 cup of nut of choice

-1/8 lbs milk chocolate, 1 oz bittersweet chocolate, 1 TBL unsalted butter, 1/4 tsp liqueur of season, 1/8 cup sour cream

-1/8 lbs milk chocolate, 1 oz bittersweet chocolate, 1 TBL unsalted butter, 1/4 tsp liqueur of season, 1/8 cup sour cream

-3/4 cup whole milk, 1/3 cup sugar, 1/16 tsp salt, 1 egg yolk, 1 cup heavy cream, (optional 1/2 tsp vanilla, 1/2 tsp seasonal fruit juice concentrate)

-1/6 lbs rhubarb = 2 sq. ft. , 1/6 lbs strawberries = 3 sq. ft. , 1/3 cup sugar, 1/12 cup cornstarch = 1/2 sq. ft. , 1/3 tsp orange zest, 1/2 TBL butter, 1/2 tsp sugar, 1/2 cup flour = 1 sq. ft. , 1/2 tsp salt, 1/4 cup vegetable shortening, 1 TBL butter, 2 TBL ice water, 1 tsp more water

-1/4 cup carrot = 1/2 sq. ft. , 1/4 cup celery = 1/2 sq. ft. , 1/4 green beans = 1/2 sq. ft. , 1/4 cup pickled carrots = 1/2 sq. ft. , 1/4 cup pickled onions = 1/2 sq. ft. , 1/4 cup pickled cauliflower = 1 1/2 sq. ft.

-1/4 cup carrot, 1/4 cup celery, 1/4 green beans, 1/4 cup pickled carrots, 1/4 cup pickled onions, 1/4 cup pickled cauliflower

-1/2 cup coconut milk, 1/2 cup ice cubes, 1/2 cup Guava, 1/2 cup blueberries = 2 sq. ft., 1/2 cup strawberries = 1 1/2 sq. ft., 1/2 cup apricot, 1/4 cup beets = 1/2 sq. ft. , 1/4 cup carrots = 1/2 sq. ft.

-[1/4 cup rice wine vinegar = 1/2 sq. ft. , 1/2 TBL sugar, 1/4 tsp salt, 2 yaki nori sheets, 1/4 TBL wasabi, 2 oz fish, 1/4 cucumber peeled = 3 sq. ft. , 1/4 avocado, 1/2 scallion = 1/2 sq. ft. , 1/2 TBL toasted sesame seeds, 1/8 cup cilantro sprigs = 1/2 sq. ft.

-4 0z protein, 4 Oz rice stick noodle = 1 sq. ft. , 1 tsp cornstarch = 1 sq. ft. , 1 tsp toasted sesame oil, 1 TBL Thai fish sauce (Nam pla), 1 TBL soy sauce, 1/8 cup lemon, 1 TBL sugar, 2 TBL Peanut oil, 1 egg, 1/4 cup scallions = 1/2 sq. ft. , 1 clove garlic = 1/2 sq. ft. , 1 chile = 1 sq. ft. , 1/4 cup bean sprouts = 1/2 sq. ft. , 1/4 roasted peanuts, 1/8 cup basil = 1/2 sq.ft. , 1/8 cup cilantro = 1/2 sq. ft. , 1/2 tsp red pepper flakes, 1/2 lime

-3/4 cups flour= 1 1/2 sq. ft. , 1/16 tsp salt, 2 eggs, 1/4 cup spinach = 1 sq. ft. , 1/3 cup cheese, 2 TBl olive oil, 1/2 cups onions = 1/2 sq. ft. , 1/3 cup purreed grains = 1/2 sq. ft. , 3 cup stock, 1 cup dry wine, 1 TBL tarragon, 1 TBL lemon, 1 tsp salt, 1 tsp pepper 200 x 3.5 sq. ft. = 700 sq. ft.

-[2 & 1/2 cup water, 1/2 tsp dry yeast, 5 cups bread flour 10 sq. ft. , 1 TBL salt, 1/4 chicken, 2 artichoke hearts = 2@2 sq. ft. , 1/2 cup cheese, 1/4 cup diced onions = 1/2 sq. ft. , 2 cups basil = 1/2 sq. ft. , 1/2 cup parmesan, 2 cloves garlic = 1/2 sq. ft. , b & ol, 1 tsp salt, 1 tsp pepper

200 x 19 sq. ft. = 3,800 sq. ft. 90 x 3,800 sq. ft. =

90 x 700 sq. ft. =

-1/2 cup fava beans = 1 sq. ft. seasoned with 1/4 cup onions 1/2 sq. ft. , 1/2 TBL parsley = 1/2 sq. ft. , 1/2 cup stock, 1 tsp pepper, 1 tsp salt, b & ol, 1/4 cup sausgae, 1 & 1/2 cups of pasta = 4 sq. ft. , sauced with 1/2 cup pureed onion = 1 sq. ft. , 1/2 cup pureed radish = 1/2 sq. ft. , 1 cup water 200 x 7 sq. ft. = 1,400 sq. ft. 90 x 1,400 sq. ft. =

-1/2 chicken marinated in 4 lemons, 1/8 cup thyme = 1/2 sq. ft. , 1 artichoke heart = 2 sq. ft. , 3 oz pine nuts, b & ol, 1 tsp salt, 1 tsp pepper, 1/2 cup grains = 1/2 sq. ft. , 1/8 cup okra 1 sq. ft. , 1/8 cup spinach = 1 sq. ft. , 1/8 cup carrots = 1/2 sq. ft. 200 x 5.5 sq. ft. = 1,100 sq. ft. 90 x 1,100 sq. ft. =

90 x 1,100 sq. ft. =

90 x 900 sq. ft. =

-2/3 garlic cloves = 1/2 sq. ft. , 1/2 egg, 1/3 tsp worcestershire sauce, 1 anchovie mashed, 1 tsp salt, 1 tsp pepper, 1/6 cup olive oil, 2/3 head romaine lettuce = 1/2 sq. ft. , 1/16 cup parmesan, optional 1/16 cup croutons, optional 6 oz protein] = 1 sq. ft.

200 x 1 sq. ft. = 200 sq. ft.

-1/8 garlic clove = 1/2 sq. ft. , 1 pinch of salt, 1 pinch of pepper, 1/16 cup lemon juice, 1/8 tsp shallot = 1/2 sq. ft. , 1/16 mustard seed = 1/2 sq. ft. , 1/8 cup olive oil, 1/16 cup minced basil = 1/2 sq. ft. , 1/16 cup minced parsley =1/2 sq. ft. , 1/16 cup minced chives = 1/2 sq. ft. , 1/16 cup dill = 1/2 sq. ft. , 1 cup mixed lettuce = 1/2 sq. ft. , 2 artichoke hearts = 2@2 sq. ft.

200 x 6 sq. ft. = 1,200 sq. ft. 90 x 1,200 sq. ft. =

90 x 200 sq. ft. =

-1 TBL b or ol, 1 cups okra = 1 sq. ft. , 1/2 cup diced celery = 1/2 sq. ft. , 1/4 onion diced = 1/2 sq. ft. , 1 tomato = 2 1/2 sq. ft. , 1/4 cup potatos = 1 Sq. Ft. , 1/4 cup carrots = 1/2 sq. ft., 1/4 cup grains = 1 sq. ft. , 1 cup water, 1 tsp brown sugar, 1/8 paprika = 1/2 Sq. Ft. , optional 1/4 cup protein, optional 1/8 cup hot pepper 200 x 6.5 sq. ft. = 1,300 sq. ft. 90 x 1,300 sq. ft. =

- 6 eggs, 1/2 cup cream, 1/3 cup parmesan, 2 tsp shallots = 1/2 sq. ft. , 1/4 tsp salt, 1/4 tsp pepper,optional 1/4 cup of wild hog, 1/4 cup broccoli = 1 1/2 sq. ft. , 1/4 cup Spinach = 1 sq. ft. , 1/4okra = 1 sq. ft.

200 x 4 sq. ft. = 800 sq. ft. 90 x 800 sq. ft. =

- 3-1/2” slices of egg plant= 4@2 sq. ft., panko bread crumbs, olive oil 200 x 8 sq. ft. = 1,600 sq. ft. 90 x = 1,600 sq. ft. =

-12 pieces of asparagus= 1@1 sq. ft., butter & olive oil, 1 tsp ginger= 1/2 sq. ft., 1 tsp shallots= 1/2 sq. ft. 200 x 2 sq. ft. = 400 sq. ft. 90 x 400 sq. ft. =

Spring Food Requirement [Recipe] & SpacingAppetizers: Single Serving Size:

Single Serving Size:

Single Serving Land Req:

Single Serving Land Req:

Total Evening Qty @ 200 Seating/Day: Season Total 90 Working Days:

Single Serving Size: Single Serving Land Req: Total Evening Qty @ 200 Seating/Day:

Total Evening Qty @ 200 Seating/Day:

Season Total 90 Working Days:

Season Total 90 Working Days: Total Sq. Ft. Land Need:

Total Sq. Ft. Land Need:

Total Sq. Ft. Land Need:

Total Sq. Ft. Land Need:

Total Sq. Ft. Land Need:

Soups & Salads: Total Evening Qty @ 200 Seating/Day: Season Total 90 Working Days:

Single Serving Size: Single Serving Land Req: Total Evening Qty @ 200 Seating/Day: Season Total 90 Working Days: Main

Dessert

Specialties

Single Serving Size: Single Serving Land Req:

Spring Season Total Sq. Ft. Land Requirements:

-Chocolate Granache Bites

-Fruit and Chocolate Plate

-House Made Ice Cream

Total

Total

Total

Total

Total

5.5 sq. ft.

2 sq. ft.

8 sq. ft.

4 sq. ft.

72,000 Sq. Ft. 200 x 4 sq. ft. = 800 sq. ft. 90 x 800 sq. ft. =4 sq. ft.

6.5 sq. ft.

117,000 Sq. Ft.

0 Sq. Ft.

0 Sq. Ft.

0 Sq. Ft.

1,674,000 Sq. Ft. = 38.4 Acres

200 x 6.5 sq. ft. = 1,300 sq. ft.

200 x 0 sq. ft. = 0 sq. ft.

90 x 1,300 sq. ft. =

90 x 0 sq. ft. =

90 x 0 sq. ft. =

90 x 0 sq. ft. =

6.5 sq. ft.

0 sq. ft.

200 x 0 sq. ft. = 0 sq. ft.0 sq. ft.

200 x 0 sq. ft. = 0 sq. ft.0 sq. ft.

6 sq. ft.

1 sq. ft.

5.5 sq. ft.

200 x 5.5 sq. ft. = 1,100 sq. ft.

200 x 4.5 sq. ft. = 900 sq. ft.

5.5 sq. ft.

4.5 sq. ft.

90 x 900 sq. ft. =200 x 4.5 sq. ft. = 900 sq. ft.4.5 sq. ft.

7 sq. ft.

19 sq. ft.

3.5 sq. ft.

How My Menu WorksI choose to start my project with an idea. The idea that one design can combine all the sustainable technologies of

the time to create a farm and restaurant that work in perfect unison

This Spring Menu was choosen from food only available during this season and able to be grown on site. Once a []NÅKQMV\�UMV]�_I[�UILM�IVL�ZMKQMXM[�KZMI\ML��\PM�VM`\�[\MX�_I[�\W�][M�\PQ[�UMV]�\W�[QbM�Ua�[Q\M�

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Bench Design: Hand Drawn Construction Documents then converted into AutoCAD for Final Pages

This Bench Design started as a lighting project for a Architecture|Landscape course. It works as a low lighting

element, A bench, as well as a bike rack

This bench design began after reading a magazine in which an artist combined plant material with a fallen tree that served as a bench. The way the two were put together made them seem as if they were made by nature. I strove to design my own, more practical and applicable, version. This is what I came up with.