Rebecca Hinkley

Field to Fork - The journey of meat to our plate, strategy drawing - Field to Fork considers the rural by trying to reconnect the consumer to their meat. Questioning; What is it? Where is it from? How does the meat reach the plate? A cooperative organisation which allows direct farmer to consumer sales. Considers the welfare of the animal. Reducing food miles, sustainable modes of transport, and cutting out the middle man. Teaching us to value our meat and to enjoy it, re-introducing rituals of preparation and eating all together.
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Intentions and key themes
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The mobile abattoir and' Field to Fork' station - This drawing explores the processes and types of spaces that will need to be incorporated into the design of the 'Field to Fork' station, in Colombes Paris
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Development through parametric modelling - Designing through section and user flows Volumetric design through section; Exploring the bare minimum of space provision needed to perform a task, which is then drawn up in section, spaced at a distance appropriate to perform the task and then joined using thread.
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Designing through section - The project was then explored through 23 sections, which began to define spaces, interaction between activities and the user. This study showed that the building could be pushed back to the centre of the site, freeing up space at the front for boules, animal showcases and farmers markets. The rail siding runs along the entire length of the site, creating a visual connection throughout.
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Axonometric of the entire project - 5 Key components
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Exploring 3 narratives, crossover, action and event - The passer-by The commuter The field to fork passenger Exploring their potential experiences as they travel through the site.
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Section through the entire site (see plans)
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Ground Floor Plan - 1. Existing boules pitch 2. 2x smoke houses 3. Casual eating space 4. Composting toilets, seed storage 5. Charcuterie 6. Packing area 7. Educational kitchen 8. Pantries 9. Meat massage station and curing store 10. Offal store 11. Ageing = 2 days @ 2 degrees 12. Refrigeration 13. Blood baths 14. Co-operative admin 15. Cloak room 16. Washrooms 17. Plant room 18. Hides hanging 19. Preparation station 20. Weighting scale 21 Cutting spaces 22. Water collection 23. Holding and inspection space
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Rural route level - Rural slow route - The route wraps round and into the building 1. Bridge connecting Gare du Stade to the Field to Fork station. 2. External route, with gradual slope down into the building. 3. Internal route suspended above the meat process.
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Platform level - Dividing the platform 1. Rural passenger platform 2. Meat and livestock platform
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Suburban frontage - The entrance and field to fork shop face onto the exit/entrance to Gare du Stade. Smells from the seasonal eating space and smoke houses blow out towards the town square. The building and walkways slope upwards, drawing the eye towards the back of the site.
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Meeting the animals and local farmers - The rural comes to the suburban Green house, herb garden, cattle holding and inspection spaces
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Detailing the hood of the Platform - Skylights face south west to allow light to filter onto platform, whilst cow hides are hung beneath the glulam frame facing north east. The leather is exposed to the external environment helping to shade the platform. The hides are waxed and hung until worn out. The detail shows how the hides can be lowered or raised.
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Fork details (seasonal eating space) - Experiencing the project on a smaller scale- the seasonal eating space. See the drawing for material build -up - helping to achieve a rurban aesthetic.
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