Participation COokbook
future forum
1
We are Future Forum, 14 Masters of architecture students from the University of Sheffield. Over a six week period we undertook five participation activities engaging over 200 participants at Sheffield Futures. Each design decision, for the re-development of the Ground Floor of Star House, was made through participation and collaboration with the users. This step-by-step guide is to help you run your own participation events, and includes hints and tips to get the most out of each activity.
2
THANK YOU Thank you to the 200+ participants who took part in all the activities. Special thanks to our client Emma, the whole team at Sheffield Futures at Star for hosting us for allowing us to test our recipes out and the home-bakers for their delicious cakes!
3
Contents: Using this Cookbook p6
Workshop p8
Boards p18
Free Cafe p24
Interactive Model p30
Charrette p36
Templates P46
Our Best Bakes P56
4
5
using this cookbook: Chefs (volunteers running the activities)
Tasters (participants)
Time: The time the activity will take to run
Feeds: Number of participants that can partake, increase or decrease accordingly.
Cost: The rough cost to run the activity, this will vary depending on the number of tasters.
Chef : taster The ratio of number of chefs to tasters needed for each activity.
6
workshop
9
workshop The workshop is a meeting at which chefs and tasters can engage in in-depth discussions and activities on a particular subject or project. It often involves a number of exercises to gain tasters opinions and allow them to become co-designers in the project.
Ingredients 10 Menu Cards (see p47) 13 Name Tags 10 A3 Plain paper 10 Pens of Assorted Colours 10 Sticker of Importance (see p14) 50 Good/Bad/Ugly images 1 Interactive model (see p34) 5/6 What if? Visuals (see p14) 3 Notebooks (for Chefs) 3 Pens (for Chefs) ∞ Refreshments
1 hr + Prep
10 tasters
£5 1:3
Recipe Before you start: • • •
Prepare the activities P14. Enter the room around 15 minutes before the start of the workshop to set up, get rid of any excess furniture which will hinder interaction. Set up the good/bad/ugly images on a wall around a whiteboard or large piece of paper with the three headings - Good, Bad and Ugly. Leave plenty of space around the board for tasters to move and participate in a group.
Introduction: • • •
Introduce yourselves and the project. Remember to tell tasters your names. Give everyone a menu card, this will allow then to familiarise themselves with the session and what’s in store for them. Give everyone a name tag to write their name.
5 mins
10
11
workshop Ice Breaker - Good/Bad/Ugly: • • •
Ask tasters to get up on their feet. Prompt tasters to work as a team and place all the photos in one of the 3 categories Good/Bad/Ugly. Encourage tasters to voice their reasoning for placing images in a certain category and don’t be afraid to question throughout. (Reflective Review)
10 mins
Memory Maps: • • • •
Give each taster a blank A3 piece of paper. Ask tasters to draw a map from memory of your chosen space with coloured pens. Request tasters write on the map how they feel in each space. In small groups, each chef should engage 3 tasters in a discussion about their drawings. (Reflective Review)
10 mins
Model: • • • •
Place the model in the centre of the table. Engage tasters in a discussion about the current layout of the space and how walls could be moved to create different spaces. Refer to issues brought up in the memory mapping. (Reflective Review). Model can be used in a variety of ways See p34.
15 mins
What if? Visuals: • •
In small groups made up of one chef and 3 tasters, chefs should go through the visuals with the tasters gaining their opinions. Chefs should question tasters on why they may like/ dislike certain aspects.
15 mins
Sticker of Importance: • •
Give each taster one sticker of importance so that they can choose the image/aspect/point raised within the workshop which is most important to them. Reflect on this as a group.
5 mins
Round-up: •
Finish the workshop by thanking everyone for their time, letting them know the value of their views and reminding them how to contact you.
12
What if? Visual examples 13
workshop Workshop preparation Ice Breaker - Good/Bad/Ugly •
Print off a selection of images showing different design ideas/ colours/ places to gauge what the tasters like. These abstract to provoke thought around areas of design.
Sticker of importance •
These can be little green stickers or preprepared stickers, see image.
What if? Visuals •
This is Important to me
This is Important to me
This is Important to me
This is Important to me
This is Important to me
This is Important to me
This is Important to me
This is Important to me
This is Important to me
Create some design images which show potential designs the tasters can give you feedback on, see facing page for examples. Use the feedback from the last workshop or briefing.
Menu cards •
This is Important to me
These cards are to give to the tasters to allow them to familiarise themselves with the session and what’s in store for them. On the reverse side there is the names of the Chefs who ran the workshop as well as contact details for the Chef should the tasters wish to give further feedback, see p47.
14
15
Hints and Tips
workshop
General: • •
• • •
• •
Explain to tasters the aim of the task they are undertaking and emphasise the value in their opinions. It is important to record the workshop through written notes, both the views of the tasters as well as specific quotes they may say. It can be good to allocate specific chefs to write notes at certain points. Whilst the workshop is happening, it is important to read the room, if one activity is not working feel free to move on to the next task. Keep an eye on the time during the workshop. It is important to research language before the workshop and make sure it is appropriate to the tasters, be careful not to patronising or insensitive language. It is good to reflect on the activities to understand the reasons behind the tasters’ opinions. Most importantly, remember to make it fun!
Introduction: • • •
•
Ensure the chefs are already spread out about the room when the tasters enter creating the feeling of equality, rather than you against them. When introducing the project emphasise why you need the taster’s help, this should help them to feel valued and confident to express their opinions. If you wish to take photos during the workshop make sure you ask permission from the tasters and explain how you are going to use them and why you need the photos. Name tags may not be required when there is a small number of tasters or it may be seen as patronising.
Good/Bad/Ugly: •
If there are fewer tasters, reduce the number of images on the wall to make the task less onerous.
Memory Maps: •
Ask the tasters their knowledge of the space before you start this task, if they have little knowledge, cut the task short.
Visuals: •
You can encourage tasters to annotate the drawings or alternatively write notes when they are talking. Recording is important to show the value of tater’s opinions.
16
Boards
19
Boards The boards are a device for pinning up activities and drawings to engage and inform tasters on the latest ideas. The boards can gain autonomous feedback from everyone who uses the space they are placed in.
Ingredients 2 Prepared boards (made up of recycled doors) 1 Pack of Chalk 3 Yarns of wool Red and Green stickers 50 Good/Bad/Ugly Images (see p14) Evolving design visuals (see p14) Workshop Feedback
24 hr
∞ tasters
£7 0:∞
Recipe •
• • •
•
The sides of the doors which make up the interactive boards can be used to display and gain feedback on a range of different things, designs, feedback and thoughts. Make sure there are interactive activities for the tasters to enjoy. The boards are flexible but it is important to be able to access all sides. Door 1 is an introduction to the project, include who is running it and what it is about and how they can contact the Chefs. Door 2 shows the current design visuals for people to comment on - these can be taken from visuals prepared for the workshop and updated throughout the design process, see p14. Door 3 is a blackboard counter top which can be pinned up or down. A model can be placed on the top and people can write their thoughts are it. There is also a low level blackboard for display where any upcoming events can be written, see sketch p21.
20
3
2
1
7 6
10
5
21
4
3
8
Boards
• • • • • • •
Door 4 Is a blackboard wish wall where people can write their desires for the project. Chalk can be left on the lowered hatch on door 3. Door 5 shows the latest layouts of the scheme for people to comment on, often it is useful to talk people through different plan options. Door 6, on the second set of doors, has yarn wrapped around which people can peg ideas. Door 7 has the Good/Bad/Ugly headings and images which can be moved by tasters to where they feel appropriate. Door 8 has feedback from the workshops invite people to place a red or green sticker depending on if they agree with the idea. Door 9 has design ideas from the Architects Charrette which people can again sticker review. Door 10 has yarn people can wrap around dowels to associate different ideas which creates exciting patterns that grow throughout the process.
22
23
Boards
Hints and Tips • • • •
Think carefully where you place the doors to get maximum participation. The doors can be left in a space and people can give their opinions without chefs needing to be there. It is a good tool to keep a large number of people updated on the design process. Keep taking photos of the boards at regular intervals in order to record feedback from tasters.
24
free cafe
27
Free Cafe The free cafe is a common ground for initial interaction before steering the conversation to design. It can be used in conjunction with the boards and interactive model.
Ingredients
(per month)
1 Pod 100 Paper Plates 200 Paper napkins 50 Paper Cups 3 bottles of Squash 3 Pack bought baby biscuits 12 Pack bought biscuits/ sweets 36 Baked donations (2-3 per day) 1 Pack of chalk 200 Flyers (see p49) 1 notebook (for chefs) 1 pens (for chefs)
8 hr/ 3 days a week 200 tasters
£25 per month 2: ∞
Recipe • • • • •
Layout the baked goods and drinks on the pod. Invite passers by to help themselves to free cake and engage them in conversations about who you are and what you are doing. Encourage them to partake in any activities you may have on the boards. Give tasters a flyer so that they can contact you with further feedback and help spread information about your project. Note down any comments the taster has made about the design in the designated cafe notebook.
28
29
Free Cafe
Hints and Tips • • • • •
• •
Most importantly remember to smile and be friendly to passers by as this will help draw them to the cafe area. It can be useful to cut cakes into small pieces as it will reduce mess and ensure that there is enough to go around. The top of the pod can be written on to annotate which cakes you have. Make sure to note down each person who comes to the free cafe as well as any points of discussion and ideas they had. It is a good idea to keep a notebook in the pod which everyone notes their interactions in the cafe into as it will help to keep all discussions and opinions in one place. Don’t be disheartened when the cafe is quiet, even your presence will help spread awareness for the project. As the pod is on wheels it can be moved to different areas and easily packed away at the end of the day.
30
interactive model
33
The interactive model is a rationalised layout of the space which is subject of design. It can be used in conjunction with the free cafe or the workshops and the walls can be moved to initiate discussions on spatial layout.
Ingredients 1 1
Interactive model Colour coded pieces of card Pack of chalk
interactive model
24 hr
∞ tasters
£1 1:8
Recipe • • • • •
Encourage tasters to talk about the current layout of the area, what works and doesn’t work. Start to move walls according to how the taster views the space. Allow them to move things as the conversation progresses. Use the colour coded pieces of card to denote the function of the spaces. Use chalk to write any ideas around the base of the model, encourage tasters to do this also. The model can be used in conjunction with any plan layouts, to help explain the proposal options.
34
35
interactive model
Hints and Tips • • • •
This can be used in conjunction with the free cafe and boards or as part of the workshops. Make sure you have plenty of coloured card to maximise interaction. Take photos of the model at regular intervals to record changes. The model is heavy so use two people to transport it around.
36
charrette
39
charrette A Charrette is an intense workshop, devoted to a concentrated effort to explore a design problem. The design activities can be used to interview people to gauge how well they work with others and share their ideas.
Ingredients 15 10 35 5 5
A3 paper Assortment of pens Criteria Assessment sheets (see p53) Notebook (for Chefs) Pens (for Chefs)
1 hr
5 tasters
£1 1 : 1 + Chair
Recipe Before you start: • • •
Send out a flyer giving the interviewees details of the charrette stating what will happen, see p51. Enter the room around 15 minutes before the start of the charrette to set up, get rid of any excess furniture which will only hinder interaction. Position chefs around the table to act as a buffer between different tasters.
Introductions: • • • •
Chefs should introduce themselves and the project. Explain the purpose of tasters being here and what is going to happen over the course of the event. Client should introduce background to the project and any points they feel are particularly important. Chefs should give the interviewees information on the design problem they wish them to undertake, including any key point to particularly consider.
40
41
charrette
Design task: • • • • •
Provide tasters with A3 paper and coloured pens. Give the interviewees 20mins to individually or in their groups, sketch and talk through the design problem. In turn, ask tasters to present their ideas to the group, this can be informal, the interviewees need not stand up. Chefs present their ideas to the table and discuss current design issues. All participants engage in a discussion about design ideas. How they could be developed, the merits of each and the challenges.
Round-up: • • •
Thank them for their time and ideas. Talk to them about the next stages in the project and what would be happening next. Let them know when you will next contact them and what will be expected from them if they get through to the next stage.
42
43
charrette
Hints and Tips • • •
•
Send out flyer to invite people to the event, see p51. 1 overall Chair and 1 assessor for each interviewee Whilst the Charrette is being undertaken assessors should mark each candidate against the assessment criteria, see p53. This assessment criteria is also useful for the client to have. Following the Charrette it is important to review as a team of Chefs and client what you thought of each candidate, highlight their merits and weaknesses. Ensure that tasters are marked against the assessment criteria.
44
templates
Program:
Today we did a wo
............................................................................... ........................................................
.........................
1. good/ bad/ ugly
Please give us a s
2. Memory maps
futur
futur
3. Model
@fut
@Fu
4. Visuals
5. sticker of importance
47
ar-lp
Template 1: Menu Card
Today we did a workshop with.. . . . . . . . . . . . . . . . . . . . . . . . . . ......................................................................
Please give us a shout if you have any ideas, queries or opinions! futureforum2016.wordpress.com futureforum2016 @futureforum.sheffield @FutureForum2016 ar-lp15@lists.shef.ac.uk
48
49
Template 2: Cafe Flyer
50
Future Forum design charrette MONDAY 24TH OCTOBER 2016 | 1-3pm Star House, Sheffield, S1 4GE
Collaborative interview for the appointment of the architect With The Client Sheffield Futures
Future Forum are a group of Architecture students from the University of Sheffield as part of a six week Live Project. Working with Sheffield Futures we have explored and developed the brief, scope, and initial designs. This has been achieved directly though participation with young people, adults, and staff. Sheffield Futures have stressed the following guiding principles; collaboration, holistic, accessibility, confidential, vibrant, and future proof. Sheffield Futures require an Architect to take the project over from Future Forum to realisation. In the charrette the brief will be introduced by the client and Future Forum. Then a design exercise will undertaken followed by a presentation in a shared environment with all Architects.
futureforum2016.wordpress.com futureforum2016 @futureforum.sheffield @FutureForum2016
51
Template 3: Charrette Flyer
52
Assessment Criteria Date
Monday, 24th Oct 2016
Observer
………………………………………………………………….
Architect/Firm
………………………………………………………………………....
Assessment Agenda To critically assess the Architect’s approach to the design activity, presentation and ethos.
Criteria Answering our Brief
Young person the priority (designing for the young person specifically as opposed to a design aimed at staff)
Awareness of sensitivities (mental health issues, aggressive behaviour, vulnerable young people)
Ingenious with budget
Suggestion there would be a continuation of participation
53
Response (Evidence of Criteria being met)
Freedom vs control (How they address the issue of fob access around the building)
Template 4:
Assessment criteria
Open vs private
Flexibility vs robust (acknowledgement that the building has to be easily maintained and not show wear too quickly. However, flexibility is also key as YIACS is likely to to develop in the future) Mention of DDA (disability discrimination act - including accessibility)
Demonstrate previous experience on projects
Awareness of multi-agency co-habitation
Additional Comments (including any feedback on the way they approached the task, their attitude/ openness to accept feedback on design)
54
Our best bakes
57
our best bakes Juliette’s Green Matcha Cake Ingredients 1/4 cup coconut oil (you can also use butter) 1 cup sugar 2 large eggs 1/2 cup vanilla almond milk (you may use regular milk) 1 cup flour 1 tablespoon matcha green tea powder 1 teaspoon baking powder 1/4 teaspoon salt
1 hr
10 tasters
£3
Recipe • • • • •
Preheat oven to 325 degrees. Spray a loaf pan well or line with parchment paper. Using a mixer, cream together the coconut oil and sugar. Add almond milk and eggs, and beat until well combined. In a separate bowl mix the flour, matcha powder, baking powder, and salt. Add flour mixture to egg mixture and blend until smooth. Pour batter into prepared loaf pan and bake for 45-50 minutes or until golden brown on the outside and a toothpick comes out clean.
Hints and Tips •
After adding the egg make sure you are folding the mixture not mixing it as the cake will not rise as well.
58
59
our best bakes Adam’s Carrot Cake Ingredients 450ml vegetable oil 400g plain flour 2tsp baking powder 550g brown sugar 5 free-range eggs 1/2tsp salt 2tsp ground cinnamon 1tsp nutmeg 525g carrots, grated 100g sultanas half squeezed orange Orange zest and pearl sugar Sugar nibs to decorate
1 hr 45mins
12 tasters
£3.25
Recipe • • • • • • • • • •
Pre-heat oven to 160C/gas mark 3 and lightly grease baking tin (enough mixture for one large cake tin or 2 loaf tines.) Mix grated carrots, sultanas and 1.5 tsp cinnamon in a large bowl. Mix eggs, oil, salt and sugar in a large measuring jug. Add sugar mixture into a large bowl and mix well. In a separate bowl mix flour, baking powder, remaining cinnamon and nutmeg. Add carrot, oil, sugar mixture into large mixing bowl with flour mixture and fold mixtures together. Add orange juice Pour mixture into tin Add desired amount of orange zest and sugar nibs to decorate before baking. Bake for 1hr 15 or until skewer inserted into the middle comes out clean.
60
61
our best bakes Baicen’s Walnut and Honey Cake Ingredients 250g 225g 100g 3 300g 250g
clear honey, plus about 2 tbsp extra to glaze unsalted butter dark muscovado sugar large eggs, beaten self-raising flour chopped walnuts
1 hr 30mins
12 tasters
£3.50
Recipe •
•
• • •
Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loose bottomed cake tin. Place butter into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in. Beat the eggs into the melted honey mixture. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter. Add half of the walnuts to the mixture. Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, place the remaining walnuts on top, then leave to cool.
Hints and Tips •
Keeps for 4-5 days wrapped, in an airtight tin.
62
63
our best bakes Pritika’s Eggless Blueberry Cake Ingredients 180g (1 cup) blueberries 2 tsp plain flour for coating the blueberries 210g (1 1/2 cups) plain flour 1 tsp baking powder 1 tsp baking soda 100g (3/4 cup) milk powder or dried milk 100g (3/4 cup) fine sugar 100g (1/2 cup) butter, melted 250ml milk 1 tsp vanilla extract
40mins
12 tasters
£3.50
Recipe • • • •
• • •
Grease a 20cm cake tin with butter. Clean and dry the blueberries with paper or cloth kitchen towels. Put them in a bowl, sprinkle flour on them, mix and keep aside. Preheat the oven to 180 C/350F. In another large bowl, put in the flour, baking powder and baking soda and sieve once to make it uniform. Put in the milk powder and the sugar into the flour and mix well with a whisk. Stir in the melted butter, vanilla and the milk and mix gently with the whisk. Fold in the blueberries very gently and give it one mix so that the berries are distributed evenly throughout the batter. Pour the batter into the cake tin and bake for about 20 minutes or until a toothpick comes out clean!
Hints and Tips •
You can add other berries you may have!
64
65
our best bakes Carrie’s Lemon Drizzle Traybake Ingredients 225g baking spread, plus extra for greasing 225g caster sugar 275g self-raising flour 2 tsp baking powder 4 free-range eggs 4 tbsp milk 2 lemons, zest only For the Glaze: 175g granulated sugar 2 lemons, juice only
1 hr
16 tasters
£3.25
Recipe • • • • • •
Preheat the oven to 180C/160C Fan/Gas 4. Grease the 30x23cm tin with baking spread and line the base with baking paper. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
Hints and Tips •
It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in.
66
67
our best bakes Ben’s Banana Cake Ingredients 200g 200g 4 200g 1 For the 140g 280g
butter, softened, plus extra for the tin caster sugar large egg, beaten self-raising flour very ripe bananas, mashed buttercream icing: butter, softened icing sugar
1 hr
10 tasters
£2.25
Recipe • •
•
Heat oven to 180C/160C fan/gas 4. Butter a circular baking tin and line the base and sides with baking parchment. Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour banana. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack. To make the buttercream icing place butter and icing sugar in a bowl and mix. Spread onto the cake.
Hints and Tips •
The riper the banana, the tastier the cake!
68
69
our best bakes Joe’s Fruit Cake Ingredients 225g 225g 4 225g 100g 1/2tsp 450g
softened butter, plus extra for greasing caster sugar large eggs self-raising flour ground almonds almond extract mixed dried fruit
2 hr 30mins
12 tasters
£3.75
Recipe •
•
•
• •
Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Grease a 20cm (8in) deep, loose-bottomed round cake tin. Line the base and sides of the tin with baking parchment. In a large bowl, cream the butter or vegetable spread and sugar with an electric mixer or wooden spoon until fluffy, then add the eggs a little at a time, beating well between each addition to prevent curdling. Fold in the flour, ground almonds, and almond extract and beat until all the ingredients are thoroughly mixed. Gently fold the dried fruit into the mixture, stirring with a wooden spoon until well combined. Spoon the mixture into the tin and level the top. If you like, sprinkle the surface with the flaked almonds. Put the tin into the oven and bake for one and a half to two hours. Test the cake for doneness as shown below. If the skewer comes out wet and sticky, return the cake to the oven to cook further. When the cake is done, remove from the oven and leave to cool in the tin.
Hints and Tips •
Ideally, leave the cake a few days before eating, because then it will slice really well, whereas when it’s very fresh it can crumble easily.
70
Produced By Future Forum Live Project 2016