On Saturday, before we headed over to the Standard for my star turn on the media panel, Sam Lubell and I first swung by the Flat, home to celebrated LA restaurant Blue Velvet. We were there for an event hosted by colleague and co-panelist Alyssa Walker, part of her de Lab (design east of LaBrea) series. SCI-arc professor and hunk Alexis Rochas had installed easily the coolest green roof we’ve ever seen on top of the condo, and two dozen or so people had shown up for a tour, followed by a most-interesting lunch.
The Flat, you see, is an old Holiday Inn motor hotel on the border of Westlake and downtown that was converted three years ago into luxury apartments. (I guess this is what passes for historic preservation in LA.) Well, shortly after the residences and attached restaurant opened, the folks at Blue Velvet asked Rochas to design a green roof for them, not only to retain stormwater runoff but also to supply the most local produce imaginable, at least for Downtown LA.
With a group of his students, Rochas devised SynthE. The team took about 950 laser-cut panels, no two alike, bent them into the desired forms, welded them all together, and created what looks like Logan’s Run if it were set on the Inner Mongolian steppe. Rochas explained that the form serves two purposes, directing the flow of water into the planted bands as well as subtly outlining the mechanical systems hidden beneath.
Because the building was built before the 1967 code took effect, the weight tolerances of the roof were incredibly thin, and only 20 pounds per square foot could be added. This necessitated not only the use of the lightweight aluminum, but also a special soil, which only weighs, with water, around 15 pounds per square foot. Still, Rochas said the system absorbed 80 percent to 90 percent of all precipitation and had no trouble sustaining the plants that are product, or rather produce, of the roof.
“As an architect, you design the structure and its shape, but also this time, its program and its use,” Rochas explained. “The architect becomes a gardener, the gardener a planner.” Indeed, the entire roof, but for a patch of grass intended for lounging by residents, is planted with various fruits, vegetables, and other edibles for Blue Velvet. Working 90-day crop cycles, the team grows all manner of tomatoes, herbs, greens, berries, wheat grass, even some monster cabbage. “It’s a true, organic experiment, seeing what will grow and succeed,” Rochas said. “And you can’t get more local.”
Plus, it makes a decent slide.
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