Recipe not Included / Building the Drawing | C.A.S.T. Researcher-in-Residence | Owen Pearce + Joe Kalturnyk

Image of structure with log roof in an autumn landscape.

Recipe not Included / Building the Drawing

Join Joe Kalturnyk, the mastermind behind RAW:Almond, Winnipeg's temporary restaurant built on the ice, and Owen Pearce, the architect for this year's project with Joe from the UK award-winning architecture practice PEARCE+. They will discuss the experience of getting their hands dirty and building their own designs. This approach challenges the conventional methods of procurement and encourages a rethinking of individual agency roles in a way that empowers architects to expand beyond established norms and identities.
 
Joe Kalturnyk
Trained as an architect, Joe Kalturnyk was the founding director of RAW:Gallery of Architecture and Design. The gallery has been nominated for outstanding programming and featured in various publications. RAW:Gallery enjoyed its tenure as a gallery space in Winnipeg's Exchange District until 2015. In 2012 Kalturnyk partnered with Chef Mandel Hitzer to create what is now RAW:almond. The RAW:almond designs have won several awards and has been featured in many publications. 
 
Owen Hughes Pearce, DipArch RIBA ARB
Owen Hughes Pearce, a co-founder and director of PEARCE+, established the firm in 2019 after previously working on Antarctic architecture with Hugh Broughton Architects. He serves as a Senior Lecturer at Oxford Brookes University, specialising in architecture for extraterrestrial environments (including Mars), future living, and intergenerational issues. His practice recently developed a prototype Martian House in Bristol. Owen led the design for a project at the new East Quay Cultural Centre in Watchet, Somerset, which won the RIBA South Best Building Award. Additionally, he is heading up the designs for London's Black Horse co-working workshop, which comprises studios and educational workshops. He is also contributing to a design and build project backstage at the Glastonbury Festival. Besides working with RAW: Almond on this year's temporary ice restaurant, he is undertaking a research residency on mycelium-filled inflatables with the University of Manitoba and Oxford Brookes University, aimed at remote regions.