NOLA
CULINARY INCUBATOR
a place for the exploration of new ideas, experimentation, and the creation of forward-thinking solutions for food production and city life
Mary Rogers Studio 609 Spring 2013 Inst. Criss
Contents Section number
1 2 3 4 5 6
Studio Premise Contextual Analysis Precedent Studies Site Analysis Program Design
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Studio Premise
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Studio Premise Studio Focus Studio Mission Personal Mission Philosophy
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Studio Focus This studio will focus on a discussion of urban, public spaces and the production, making, and exchange of food as a generator of spaces and ultimately a building in the city—in New Orleans. Working with community needs as our focus, we can move away from architect as individual hero and replace with a much more collaborative approach in mind, in which we act as agents with, and on the behalf of, others. We will review examples where there is a transformative intent to make the status quo better, seeking to connect architecture into socially embedded networks, in which the effects of architecture are of much better value than the objects of architecture. Throughout the semester, we will focus upon combining the elements of the urban landscape with the ways in which buildings interface, activate, and secure social, economic, and environmental exchanges.
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Studio Mission This semester will focus upon the design of the New Orleans Culinary Incubator Lab (NOCI-lab). It is imagined as a foundationsupported organization associated with the New Orleans Mid-City community, drawing upon neighborhood participants and institutional partners. An extended mission of the culinary incubator is to cultivate entrepreneurs while they formalize and grow food businesses, providing space at low cost in a commercial kitchen, specific technical assistance to industry and access to opportunities to sell their food products. Its vision is that participants will become economically self-sufficient and contribute to the economy by doing what they love to do. These programs will build upon local urban agricultural initiatives and sustainable programs providing a holistic approach to achieve real change in the community’s access to healthy food. This culinary lab will strive to meet basic food needs and, at the same time, foster opportunities for community members to build mutual support networks, connect to resources and find their voices on the underlying causes of hunger and poverty.
Led by local teams of emerging talents in the areas of urban agriculture, urbanism, art, community events, technology, education and sustainability, the NOCI-lab addresses issues of contemporary urban life through programs and public discourse. Its goal is the exploration of new ideas, experimentation, and ultimately the creation of forward-thinking solutions for food production and city life. By providing public gardens and gathering spaces on the site, this center cultivates progressive change by amplifying voices, advancing human dignity, engendering respect among individuals, breaking down barriers to understanding and illuminating social justices. Within the existing building on this site, this program builds upon the Detroit’s Ponyride program and sees part of its mission as providing high quality, cheap-rent space for emerging, sociallyconscious entrepreneurs to work and share knowledge, resources and networks.
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1 revive
—to activate, set in motion, or take up again; renew
relate
—to establish a social or sympathetic relationship with a person; a connection or association.
cultivate
—to improve by training or education; refine. to promote the growth of something by labor and attention.
COMMUNITY
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Personal Mission According to the Mid-City report, the neighborhood lacks: a sense of community, healthy food sources, community gathering area, open market, green space, and farmer’s market. Physical space sets the baseline for the cultivation of a collaborative environment. Community is the result of the RELATEionships developed in this physical space. This network of relationships will lead to progressive change by breaking down barriers to understanding social issues. The New Orleans Culinary Incubator-Lab (NOCI-Lab) is a place to CULTIVATE innovative ideas regarding the factors that contribute to a REVIVal of a previously healthy and vibrant COMMUNITY, Mid-City. New Orleans has a unique history of Public Markets and changing food geography, yet the current food system has become so industrialized that many members of the New Orleans community do not know the original source of their food. We aim to re-establish that connection RELATIONSHIP with food, and to bridge the ever widening gap between consumer and produce. The NOCI-Lab will strive to REVIVE the regional food structure and to ensure access to fresh, healthy groceries while CULTIVATING supporting the local economy and promoting environmental sustainability.
We aim to promote the long term health of these unique neighborhoods by creating a “destination,” not a thoroughfare. Broad Street is a typical modern highway designed for efficient automobile travel, not for human experience. Integrating green spaces with the food hub will provide a safe and attractive gathering area for everyday life. The culinary and business incubators, along with the farmer’s market and community garden, will serve as a place to question the dominant industrial food system. The community area will be an environment for providing nutritional education to encourage and social equity among the under served population. This project is another element in the movement to understand and transform our modern food culture.
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1
What contributes to a Healthy Community? What are the attributes of a Healthy Community?
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Philosophy: “We shape our cities, and our cities shape us.” --Jan Gehl. What role does Architecture and Urban design play in terms of positive development of society as a whole? The purpose is to bring more life to an area, and, therefore, create a more desirable and sustainable city. Designing a city is about creating networks, and turning spaces into habitable places. When considering the city as a “Human Habitat,” one must focus on what is fundamentally human, the mundane everyday tasks. What makes sustainable cities is how people life their daily life and glorifying that. “Design is the human capacity to shape and make our environments in ways that satisfy our needs and give meaning to our lives.” --Professor John Heskett of Index: Design to Improve Life. Design is the expression and result of a set of aims, values, and ethics. Design is problem solving and decision making. Find an accurate way to frame the problem, and then solve the problem as simple as possible. Good design is thoughtfully building upon traditions of other good design.
Land + People = Architecture. Can Architecture be an instrument in solving social issues? People change behavior when context compels them to change. What can we do as architects to change the context of New Orleans to make it more convenient to chose a healthy lifestyle? In urban areas, if we consider SPACE a natural, limited resource, we must also understand that the organization of space is crucial. Social scale is important for urban design. How do you design a LIVABLE city? Design for QUALITY OF LIFE. How do you design QUALITY OF LIFE? Elevate the “everyday” mundane life to something special, poetic. Function follows people: LIFE. People are the core. The 1960’s urban renewal projects were about creating the “efficient” city. Now, it is about creating “quality.” The Modern city is planned from above, while the PostModern city is looked at from the street level, and is more local.
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Contextual Analysis “The food culture of New Orleans is the actual tapestry of the city.”
— Darlene Wolnik, assistant director of Crescent City Farmers Market1
1 Taylor, Nicole, “The Public Market System of New Orleans: Food Deserts, Food Security, and Food Politics” (2005). University of New Orleans Theses and Dissertations. Paper 250.
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Contextual Analysis Overview Environment Geological Formation Urban Development Historical Geographies Food Access & Deserts Demographics Mid-City Hurricane Katrina
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Overview WHY New Orleans? New Orleans, Louisiana (NOLA) is a very unique city with it’s geographical location, mix of cultures, and demographics. The city is surrounded by water, which played a major role in the dense city development and created a separation from the rest of the country. This encouraged the development of the unique culture of New Orleans. The people that inhabited early New Orleans came from many groups including Native American, French, African, and Caribbean islands. No group was dominant in the early days and there was a great mixing of the cultures that influenced food, music, architecture, and language.
New Orleans is not without its problems, however. It was a difficult place to live with its swampy land, terrific heat and humidity. Much of the drained swampland is below sea level, and the majority of the residents on this less desirable land are low-income African-Americans. Each of these neighborhoods celebrate their own vibrant culture, but poverty leads to many social injustices such as poor food access, which is linked with obesity and other health problems. Our site is located in one of these low-income neighborhoods.
The catastrophic aftermath of Hurricane Katrina brought national attention to the many social injustices in the community, yet the neighborhoods are still scarred. Many volunteers and organizations strive to solve social issues, and hope to rebuild a city that is better than before.
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Environment Precipitation 5.15
Jan Feb
5.46
Mar
4.55
Apr
4.61
May
4.63
June
8.06
July
5.93
Aug
5.98
Sep Oct Nov Dec
New Orleans is located in the humid semitropical climate, with long hot summers, and short mild winters. The yearly average temperature ranges from 53.4 in winter, to 83.3 in summer. These mild temperatures support an “outdoor culture,” with much of the habitable space not enclosed. The City is surrounded by water on all sides. The predominate wind blows from the Mississippi River towards Lake Ponchartrain.
5.05 3.58 4.49 5.33
The biggest environmental threat is from hurricanes. Due to the city’s low elevation and sinking coastline, the area has been flooded many times from these storms. The most disastrous was Hurricane Katrina in 2005.
Avg. Temperature (°F) Jan Feb
51.3 54.3
Mar
61.6
Apr
68.5
May
74.8
June
80.0
July
81.9
Aug
81.5
Sep
78.1
Oct
69.1
Nov Dec
61.1 54.5
Hurricanes of Category 3 or greater passing within 100 miles of New Orleans 1852-2005. From NOAA http://maps.csc.noaa.gov/hurricanes/viewer.html
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Geological Formation
River as CREATOR The Mississippi River is know as the Father of Rivers. This river has played a significant role in the creation of many towns and cities, including New Orleans. Because the Mississippi was connected to just about every waterway in America, whomever laid claim to the river delta controlled the commerce in America. This makes New Orleans one of the most significant port cities in the U.S.
0
New Orleans has a relationship with the Mississippi River unlike any other city. The river is its creator, its provider, and also its biggest threat.
The Mississippi meanders through the South following the path of least resistance. The majority of the rivers in North America drain toward the Mississippi Delta, which causes the delta to grow continuously with sediment. The amount of sediment has changed through the years, though, due to man’s intervention. The sediment is deposited along the river’s winding path, creating natural levees along the inner bends. These areas are the highest above sea level, and the most logical place to build a city. To the north is Lake Ponchartrain. The first French settlement in the area was by the Bayou which was closest to the River. The settlement was built along the highest ground. The low ground was swampy and difficult to build upon.
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500
Mean water discharge, in cubic kilometers per year
NEW ORLEANS
2
Change in sediment
1980-1990
ca. 1700 0
200
400
Suspended sediment discharge, in millions of metric tons per year
Deepest point of River (200 ft) Cutbank Point Bar Historic Batture Alluvial Deposition incorporated into the city in early 1800s.
Former Backswamp Lowerland elevations
Natural Levee Cutbank
Point Bar
Natural Levee Highest land elevations
Point Bar Inner bend of meander; shallow, lowvelocity area of deposition.
Thalweg Deepest part of channel, above which current flows at highest velocity. Cutbank STUDIO Outer bend of meander; highest bank erosion.
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Urban Development The growth of New Orleans followed geographic, economic, and cultural factors. The city was planned at the micro level, but not at the macro scale. The growth patterns followed four things: Soil, Topography, Existing Development, and Transportation. 1. SOIL: Soil that was closer to the river was coarser, higher, and better drained. This means that there was a greater likelihood that the area was a plantation and developed first. Soil that was farther from the river was generally swampland, and less suitable for development. These areas became urbanized after the installation of drainage in 1900.
3. EXISTING DEVELOPMENT: Even if land had a higher elevation, the order in which it was developed depended on the adjacency to already urbanized land.
2. TOPOGRAPHY: The higher elevations were developed first, whereas the lower elevations were developed as technology made them suitable. Most above-sea-level areas were developed in the 19th century or earlier, while most below-sea-level areas urbanized in the 20th century.
4. TRANSPORTATION: The increased transportation technology, beginning with the canals, broadened the area of accessibility to the resources of the city. The increased distance altered the spacial relationships of the city.
Original plantations were divided by the Arpent system by the French, which divided the well-drained, fertile soils and river access in a maximum benefit manner. This is done by dividing the land into narrow lots perpendicular to the river. The Crescent City occupies the concave side of the river, and the plantation lots converge in the former backswamp of Mid-City.
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Urban Development
Soil Texture Approximate % of clay in top 60 inches
<30% CLAY (coarser sediments) 30-36% CLAY 37-52% CLAY 53-75% CLAY (finest sediments) NA
Elevation -8 — -6 ft -5 — -3 ft -2 — 0 ft.. 1 — 3 ft. 4 — 6 ft 7 — 9 ft. 10 — 12 ft.
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Urban Development
Urban Expansion 1798 1817 1849 1862 1890 1923 1940
Urban risk evolved hand-in-hand with urban development: as New Orleans expanded off of the natural highground after A. Baldwin Wood invented his famous screw pumps, neighborhoods necessarily were being created in areas that exposed their new residents to greater risk. As more land was drained, the soil compacted to make the elevation below sea level in the drained areas. Below is a section of New Orleans spanning from Lake Ponchatrain to the Mississippi River. The land at the lowest elevation was once a swamp and has been excessively drained.
+12’ sea level -8’
lake 20
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Urban Development
As social structures changed in the postbellum era, so did cities. Industrialization, telephony, electricity, mechanized transportation, and the rise of centralized, high-rise business districts effected massive transformations in urban America in the late nineteenth century. The change coincided with the second great wave of immigration to the United States, mostly from southern and eastern Europe. In New Orleans ethnic urban residential distributions would transform accordingly, driven by three factors.
First, as streetcar networks were installed, gentry departed the inner city and resettled in what had previously been the inconvenient semirural periphery. Those once-poor areas of market gardens and municipal projects developed as trendy streetcar suburbs, particularly in Uptown and Esplanade Avenue. Second, the exodus of the wealthy from the inner city, which began as early as the 1830sâ&#x20AC;&#x201C; 1850s but was mostly a postbellum trend, opened up hundreds of spacious town houses in the inner city as potential tenement housing for incoming immigrants. Third, jobs for the unskilled poor shifted from the periphery, where they had been in the agrarian days before the war, to the urban core.
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Historical Geographies The first Europeans settled the area of New Orleans in 1718. French colonists chose the relatively high natural levee along the Mississippi River for convenient and strategic access to Lake Pontchartrain from the Gulf of Mexico. Most French settlements were planned for commercial interests, not colonial, and New Orleans was no exception. Having claim to the mouth of the greatest river highway in North America was worth every effort to overcome the poor living conditions of the marshy swampland. Spanish Rule: 1762-1801 Louisiana was given to Spain as a result of the French and Indian War. Due to two large fires during this period, the majority of French structures were incinerated. This means that most of the buildings in the French Quarter were actually constructed by the Spanish.
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Technological advancements in agriculture, transportation, civil engineering facilitated the shift from swampland to agriculture plantations. New Orleans became the busiest slave market in the South, due to the booming slavery. Other than the large African population, the inhabitants were mostly a mixture of Creoles and Francophone/Hispanic origins, and settled intermixed throughout the city. These settlement patterns changed, however, after The Louisiana Purchase in 1803. An influx of Anglo-Americans brought the influences of American commerce and culture, as well as race relations. They mainly settled in the uppermost blocks of the old city, or Central Business District. Free people of color preferred the Creole side of town. The pattern of an Anglo-dominant upper city versus a Creole lower city would deeply influence the cultural geography of New Orleans to this day.
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Demographics
Poverty
Site less than US average (<14.3%) between US and New Orleans average (14.3%-25.7%) between New Orleans average and concentrated poverty (25.7%-40%) greater than concentrated poverty (>40%) data not available
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Food Access
Food access is critical to understand urban communities as a larger panorama of decentralization, suburbanization, Euclidean zoning, and privatization. Food access affects how people would be able to respond not only to catastrophic disaster, physical well-being, psychological health, but also the ability to reach out to neighbors. Food access in American cities was almost always a municipality undertaking until the middle of the nineteenth cen-
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tury, but beginning with the independent grocer and culminating in the contemporary supermarket, urban food access is now an entirely private enterprise. These changes in the food system attended transformations in residential land use, transportation, agriculture, and technology. One of the fundamental features of this pattern of development is that it is increasingly uneven: neighborhoods experienced the changes in the food system differently.
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Uneven development has resulted in a gap in central-city grocery store demand, where the poorest zip codes in larger cities have almost half of the square footage of the wealthiest ones. Un-met food demand in inner cities falls particularly hard on the poorest residents, both because they must to travel to suburban grocery stores despite having fewer transportation options and lower automobile ownership rates, and because they pay a significantly higher proportion of their household incomes for food
. Private groceries and supermarkets remain the predominant source of food access in the US, but farmers markets did undergo something of a renaissance in the 1990s. Most of these markets are seasonal, only offering food access during the warmer months. While not the largest increase in farmers markets in the twentieth century, the number of such markets increased over 170% from 1994 to 2002, when there were 3,137 farmers markets in this country.
STUDIO 609â&#x20AC;&#x201D;MARY ROGERS
One cannot separate the city development from the location of public markets. â&#x20AC;&#x153;The urban areas and growth directions of modern cities can often be loosely gaged by the locations of shopping centers indicating that retail business both leads and follows population movements.â&#x20AC;?1
1 Preservation article on French Market 200th anniversary.
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Food Deserts There are 2.3 million people living in America with no car and without a supermarket within a one-mile radius. People living in these "food deserts" are often obese and unhealthy because their choices are minimal, usually eating junk food from the convenience store. Theyâ&#x20AC;&#x2122;re clustered mostly in Appalachia, the Deep South, and on Indian reservations.
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Obesity Racial and ethnic categories show 39.5% obese rates among Blacks; 29.3% among Latinos, and 28.4% among Whites. Approximately 25% of the population is under the age of 18, and as of 2007, 20.7% of those children and teens, age 10 to 17, were considered obese. This means that up to 250,000 young people are at risk of developing serious medical conditions. A local study for 2008-2009 in school based health centers found that 28.98% of the children, age 2 to 19 years, were obese, and the children had a combined rate of overweight and obesity of 47.54%.
In 2011, Louisiana was ranked the fifth most obese state in America, and was also ranked the fifth most obese state 15 years ago. The overall obesity rate in Louisiana is now at 31.6% of adults. Combining the rates for overweight and obese adults gives a total of 66% of the total population of 4,533,372 (U. S. Census 2010), or almost 3 million people with increased risks of life-threatening health conditions. Diabetes has almost doubled since 1996 to 10.7% and 32.5% of the population has hypertension.
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Food Access in NOLA
ROUSE’S
ROBERT’S FRESH MARKET
WINN-DIXIE
ROBERT’S FRESH MARKET
CANSECO’S ESPLANADE MARKET ROUSE’S
MARDI GRAS ZONE VERTI MARTE
MATASSA’S MARKET
A&P FOOD STORE ROBERT’S FRESH MARKET
-
ZARA’S FOOD STORE
LANGENSTEIN MARKET ZARA’S FOOD STORE
WAL-MART BREAUX MART
WHOLE FOODS MARKET WINN-DIXIE
WINN-DIXIE ROUSE’S
ROUSE’S
WAL-MART
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Change in Food Access
WINN-DIXIE
site
fresh food resources 1 mile radius
Year
Food Access Points
1900
1,351
1930
2,233
1950
1,615
1980
611
2005
392 (with only about 40 supermarkets or grocery stores)
2007
148 (only 18 which are supermarkets)
Public markets in New Orleans prospered until the second decade of the twentieth century. The 1918 Census of Markets counted New Orleans with the most public markets of any city, with 28 (19 public, 9 quasipublic); the next closest city— Baltimore—had only 11
food desert
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Mid-City
Mid-City, so named due to its location midway between the Mississippi River and Lake Pontchartrain, is a large, diverse neighborhood. The principal streets in the Mid-City neighborhood include Canal Street, Jefferson Davis Parkway, Broad Street, Tulane Avenue and Carrollton Avenue. Neighboring communities are Gert Town (SW), Tulane/Gravier (NE), Bayou St. John (N) and the Cooper Housing Development (E). Mid-City was referred to as “Back of Town” until the second half of the 19th Century. The neighborhood’s position to attract development improved dramatically with the development of the Broad and Bienville pumping station in the 1890’s and development started to occur in the early twentieth century in a significant way. The development of the streetcar along the broad Canal Street neutral ground and the build-out of the neighborhoods further strengthened the neighborhood. By the early 1960’s, the streetcar was replaced by buses and many large, stately homes were subdivided into multiple units or demolished to make way for apartments. It was not until 30 years later, in 2004, that streetcar service along Canal Street was restored. The restoration of the service
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was clearly benefiting the neighborhood’s revitalization in a variety of ways prior to Hurricane Katrina in August 2005. The neighborhood was experiencing a burgeoning revival and return of single family homes that were subdivided 40 or 50 years earlier. The Mid-City neighborhood is home to one of the largest historic districts of the City, and is so designated by the National Register of Historic Districts although the neighborhood does not enjoy the more regulated local historic district status. Based upon surveys conducted by the City prior to Katrina, the mix of historic homes included a predominance of Shotguns (55.3%) and Creole cottages (15%), among many others. Bungalows (31.4%), Colonial and Queen Anne Revivals (17.6%) and Italianate (15.7%) are the most common architectural styles in the neighborhood
2
Mid-City
Races in Mid City in New Orleans , LA Asian alone White alone
Other
Even though this situation is not unique, New Orleans is disproportionally affected.
Hispan ic Black alone
grocery or supermarket
site
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Hurricane Katrina, 2005 Although the city survived the storm, the levees burst a day later, flooding the already saturated town. Eighty percent of the city would lay in as much as twelve feet of water for two weeks. New Orleans will be forever changed by this disaster. Renewal efforts hope to reconstruct a city that was better than before. The post-Katrina geography of food access in New Orleans is a highly uneven landscape. The national average for the number of people per grocery store is 8,800; prior to Katrina, there were 12,000 New Orleanians per grocery store, and after, there are now approximately 18,000 (FPAC).
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2 A Post-Katrina Geography of Food As with so many of the other effects of the storm, the pre-storm trends in food access have continued after Katrina. Thirty months after the storm, most neighborhoods in New Orleans are still desperate for food access, and many of these areas are coincident with those that had been hardest hit by the previous trends of consolidation and unevenness. New Orleans was under served by the 36 supermarkets that were open before Katrina, but only eighteen of those have reopened two and a half years after the storm. As the maps indicate, most of the large groceries that have reopened are located in the ‘sliver by the River’—the historic high ground that remained relatively unscathed. And emulating the larger patterns of the impacts of disaster, the map of open and closed supermarkets is highly correlated with race and poverty.
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Precedent Studies Each precedent study was chosen specifically for certain attributes that relate to my mission to improve the community. The first six studies were visited during the class trip to New Orleans in January. Each precedent relates to one of my key words, and they were chosen to represent a specific attribute from my overall mission.
revive relate cultivate
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Precedent Studies American Public Markets The French Market Broad Flea Circle Food Store Jack & Jake’s Liberty’s Kitchen Form Parson’s Pavilion
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American Public Markets
Most European settlements in the New World were founded as market centers, bases for exploration of natural resources, military camps, ports for fishing and trade, or havens from the religious persecutions of Europe. The center of town designed as the focal point for town structuring and planning in the early settlements of America, used for community functions, military practice and safety, and as a marketplace. The public market occupied symbolic space in the town, as it was located at the crossroads of the most prominently traveled routes. All of the early public markets were open-air street markets, allowing customers and merchants to come and go as they pleased, regardless of class or status. At the end of the eighteenth century, markets became long, narrow structures which were enclosed.
The city government played a large roll by ensuring the health standards, and also received the financial profits of the marketplace. The city had a public monopoly on food distribution within the city, effectively rendering food access a public utility. Without competition, city governments generally provided equality in food access. Until the early twentieth century, this was taken for granted as the natural way of things.
—The changing design of markets is a physical manifestation of their changing importance.— Independent merchants depended on the market for traffic, as it was the commercial, political, and civic core of the city. Independent stores sited near the plaza became an extension of the market. The marketplace was also the setting for public gatherings such as fairs, festivals, and carnivals. Buildings were typically multi-use and also housed police, fire, and other community spaces.
—The rise and fall of public markets reflect “the transition of the American economy from local mercantilism to national corporatism.” —
Faneuil Hall Marketplace in Boston, circa 1890. Library of Congress.
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American Public Markets
1700
public
By the 1920’s, public markets could no longer compete with private food sources and became almost non-existent. At the end of WWII, food access was completely dictated by private sources.
food market
1800
Today, our food system is profoundly different, where private establishments dictate the geography of food access as if it were merely another form of retail.
I
I
food market
The grocery store is no longer a social institution, as the purpose of the chain store supermarket is greater efficiency and higher profit margins.
I
1900
I
I
Within the last several decades, chain stores surged in number due to the suburbanization of America, which changed the scale of food production, distribution, and consumption. Neighborhood groceries declined, which negatively affected the areas they served.
I
The essential disappearance of public markets in the modern American city represents a void in both the geography of food access and the larger social and political urban geographies. Its consequences can be observed in neighborhood food access in almost every American city during the 20th century.
“super” market
void
void
void
“super” market “super” market
void
private
void
2000
“super” market
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French Market
Along the levee, as far as the eye could reach to the West and to the market house to the East were ranged two rows of market people, some having stalls or tables with a tilt or awning of canvass, or a parcel of Palmetto leaves. The articles to be sold were not more various than the sellers … I cannot suppose that my eye took in less than 500 sellers and buyers, all of whom appeared to strain their voices, to exceed each other in loudness… -Benjamin H. Latrobe’s First Impression of New Orleans, 1819
revive...
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French Market Since 1791 (before New Orleans became an American City) there has been a marketplace along the river in the French Quarter. By law, all food access to New Orleans was centralized at the French Market with the intent to protect consum-
system. The manager subleased the entire facility, and paid a monthly fee to the city.
meeting place of cultures and the commercial hub of New Orleans.
By 1995, virtually all that remained of the old public market system was the French Market, which had lost most of its food vendors and had been transformed into a kitschy tourist attraction, with a busy flea market, several adjacent restaurants and shops, and the world famous coffee and beignet stand Cafe du Monde.
NOLA had a public-private system that was unique in America. The city built, owned, and regulated the markets, but they were managed by “farmer-of-themarket,” modeled after the European
After Hurricane Katrina, city officials once again decided to bring a fresh food source to the French Quarter. Today, the market is still a strong tourist attraction, but it also includes a farmer’s market,
ers from high prices and low-quality foods.
This was not only a place to purchase goods, but, more importantly, was the
Jackson Square
Farmer’s Market & Flea Market
French Market District
Mississippi River
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Broad Flea
The Broad Street Market began in 2008 as a monthly arts and crafts market. After a brief hiatus period, the market was relaunched in the Fall of 2009 as Broad Flea. This market is one of several neighborhood markets that sprung up during the hardships following Hurricane Katrina.
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Heading
Broad Street
Truck Festival FoodAnd NOLA Drive-in Live music by:
The Original
Pinettes
Friday,
NOVEMBER
16
300 N Broad Street, New Orleans, LA (on top of the old Schwegmann building)
5— 10pm
Broad Community Connections will be hosting the Broad Street Food Truck Festival and NOLA Drive-in as a part of its larger mission of promoting economic and community development on Broad Street. We will be showing Planes, Trains, and Automobiles starting at 8pm. There will be 10 food trucks present including:
Empanada Intifada, NOLA Girl Food, Slap yo Mama, Rue Chow, Foodie Call, Frencheeze, Brigade Coffee, Mamasita’s Hot Tamales and Grilling Shilling Supported by:
Hosted by:
Organized by:
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Circle Food Store
Circle Food Store has served the 7th Ward and the greater New Orleans community as the ultimate one stop shop for years. Part grocery store and part bakery, pharmacy, dentist, bill payment center, school uniform shop, and community gathering space, this unique store has a history of adapting to the needs of the community while always providing access to fresh produce. This locally owned store has been shuttered since Hurricane Katrina, but the store and its owner are making a comeback. Circle Foods has plans to come back to serve fresh bell peppers, veal, and Easter candy to the people of New Orleans.
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Circle Food Store
The current owner, Mr. Dwayne Bordeaux, officially took over the store in 1991. Circle Food thrived until 2005, when Hurricane Katrina had a heavy impact on the store and surrounding neighborhood. As the residents have returned and repaired the damage to their homes, Circle Food has remained closed for lack of funding. In 2005, Hurricane Katrina filled the historic structure with five feet of water, leaving millions of dollars in damage in its wake.
On August 5, 2009, the Circle Food 4 Thought Task Force held a Campaign Kick-off to Re-Open the Circle Food Store in the Circle Food parking lot. The event was highly successful, attracting a large neighborhood turnout. People were happy to greet neighbors that they no longer saw regularly, and there was a wide array of vendors selling fresh foods. Local politicians attended in order to show their support and hear the communityâ&#x20AC;&#x2122;s strong desire to bring back Circle Food.
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Jack & Jake’s Food Distribution Jack and Jake’s was founded in New Orleans, Louisiana in 2010 and represents the first regional food hub in Louisiana capable of connecting local producers with those who need access to fresh healthy foods most.
Mission: To provide high quality, safe and affordable local fresh foods from regional farmers and fishers to schools, universities, hospitals, and under served communities.
Jack and Jake’s works to address the market failures that have resulted in the under-utilization of local farms and seafood producers in the southeastern U.S., an incredibly fertile region that is not adequately reaching the local marketplace. Simultaneously, Jack & Jake’s seeks to improve food safety and health outcomes by addressing food access challenges that contribute to the high level of obesity and diabetes that are prevalent throughout the region.
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Jack and Jake’s sources from a network of local farms and fishers located within an average 65 miles from New Orleans. Fresh healthy foods are moved from local sources to you within 3 days of harvest.
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Liberty’s Kitchen Liberty’s Kitchen is an innovative, non-profit organization dedicated to transforming the lives of under served youth by building self-sufficiency and independent living in a supportive community where they learn life, social and employability skills in a culinary setting. Liberty’s Kitchen supports its programs with teaching-focused businesses: the working café and coffee house, catering business, and contract food services. These businesses are designed to give our students practical experience while helping to sustain our programs.
Since 2010, LK has been serving nutritious meals to the schoolchildren at New Orleans College Prep Charter School over 400,000 meals to date! These meals not only feed those in need – giving Liberty’s Kitchen a dual social purpose - but they also generate a more stable income that both sustains and expands our program by providing an additional operational environment for training in a commercial kitchen setting.
Liberty’s Kitchen offers an espresso bar serving Starbucks® coffee and espresso beverages as well as a full service kitchen serving breakfast and lunch – all giving the students an opportunity to learn basic barista and culinary skills in a real life setting. Everything at Liberty’s Kitchen is made “from scratch” - from the pastries to salad dressings to soups and stocks.
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Liberty’s Kitchen
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Parson’s Pavilion: 39571 InfoWash
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Designed and constructed by students in an academic design/build program, 39571 InfoWash is a direct response to the devastation caused by Hurricane Katrina in the small town of DeLisle, Mississippi. In an attempt to meet both the physical and emotional needs of the community, the project houses both a 24-hour Laundromat and an organization which provides rebuilding assistance to local residents. The simple task of washing one’s clothes thus provides immediate relief while easing community members into the long and complicated process of reconstruction. Because of its program and context, 39571 InfoWash has a responsibility to provide a physically and psychologically sheltered realm, while at the same time projecting an open and inviting presence to its community. Composed of two volumes connected by a covered breezeway, the southern side of the building is sheltered by a deep overhanging roof, while a translucent polycarbonate northern wall provides ample daylight to interior spaces and allows the building to glow at night. A panelized wood slat screen attached to aluminum
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Parsonâ&#x20AC;&#x2122;s Pavilion: 39571 InfoWash straps wraps both the opaque and translucent walls tying together the program elements while adding a degree of warmth and familiarity to the expression of the facades. Western Red Cedar was chosen as the primary exterior material because of its resistance to insects, its workability, and its natural weathering characteristics. Combining elements that address the short-term and long-term needs of the community, 39571 InfoWash attempts to offer residents a return to normalcy and provide much needed services once taken for granted. The project was envisioned by local resident, Martha Murphy, who saw an opportunity to engage the students of The Design Workshop after a conversation with Federico Negro, a graduate from
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the Master of Architecture Program and a member of SHoP Architects. SHoP Architects were in DeLisle working with Martha Murphy to rebuild immediately after Katrina hit, and provided critical input and support for the Design Workshop project. Architects: The Design Wirkshop, Parsons The New School for Design Location: Delisle, Mississippi, USA Architect of record: Shop Architects Client: Mississippi Katrina Fund, with special thanks to Martha Murphy, Kathi Heinzel, Bill Heinzel, and Loretta Lizana
more information @ ArchDaily
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Site Analysis
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Site Analysis Street Analysis Existing Building Baseline Site Analysis
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Broad Street is home to roughly 110 varied businesses, which provide goods and services to the neighborhoods immediately surrounding the commercial corridor, as well as the region. The thoroughfare has been quickly rebuilding itself since Hurricane Katrina, but given its physical nature â&#x20AC;&#x201C; blighted property and wide avenues for vehicular traffic â&#x20AC;&#x201C; it is difficult to build a strong sense of community along the corridor. Each day, hundreds of business owners, employees, customers, and other users come to Broad Street, but fail to interact with one another.
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BROAD STREET A Thoroughfare, not a Destination
Primary road Secondary road Tertiary road Food sources
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Street Analysis
While visiting the site in January, I was able to meet Tiffany, a chef. Tiffany grew up in the neighborhood, and now has a son. She doesn’t like that she has to go to multiple stores in order to buy the healthy food she wants to provide her son. Tiffany survived Hurricane Katrina, but lost many belongings. She remembers being able to wander the streets as a child, but due to abandoned properties, this is no longer safe. Because of this and other reasons, she is leaving the area.
The minimal food sources in the area include McDonalds, Burger King, Eat Well Food Mart, Dollar General, and Golden Express. The photographs below show a billboard advertisement behind the site. Not only is this right in someone’s front yard, it is advertising the very food we are trying to avoid.
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Street Analysis
north-east of site Conti St
north-west of site Broad St
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Street Analysis
south-east of site Dorgenois St.
south-west of site Bienville St.
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Existing Building
Built in 1964, the former Schwegman’s was designed by New Orleans architect Albert C. Ledner. This is one of his many Regional Modernism buildings, and has become an important landmark in the community. The name was later changed to Robert’s Fresh Market at 300 North Broad Street, but has ceased operation and been sitting vacant since Hurricane Katrina. The site flooded with up to 4 ft. of water. The building is 59,000 GSF. The entire lot is approximately 3.26 acres and includes 150 parking spots. The roof has been designed as a parking lot.
Southwest Facade
Northeast Facade
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Existing Building History
1960’s news article
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Program
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Program Space Division Diagrams
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5 Think Tank
7,000 sq. ft.
Public Space
Community Kitchen Food Truck Commissary Library Bike Shop
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6,500 sq. ft.
Service & Circulation Private Space
Business Incubator Garden Storage Greenhouse Verticle Circulation Restrooms Employee Breakroom Janitorial Support Mechanical Loading
Outdoor Market Gardens 25,000 sq. ft.
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NewO New Orleans rleans Culinary CulinaryIIncubator ncubator-Lab Lab
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Space Division Business & Culinary Incubator: 4000 sf provides space and staffing to launch new businesses: conceptual business planning, financing, marketing, graphic and package design, production, networking, etc. 1200 sf total.
Commercial Kitchen: 4000 sf facilitates budding culinary interests with supportive training, educational programs and other support, includes: 200 sf fridge, 200 sf freezer, dry food storage, prep kitchen areas, cooking/baking areas and cleaning areas and canning areas.
Think Tank: 4000 sf This flexible space is located near the communal kitchen to facilitate food classes if needed, and is also the “front” of the site. Since the core services are located in the center, this space can be opened directly to the outdoor gathering spaces on three sides. Both of the open pavilion and urban gardening spaces can be used for “think tank” events.
Open-air Market (storage):1300 sf This is includes all space under the veranda that will be utilized for the markets. Includes space to store equipment used for the flea market & bazaar. Most of the tents used for the vendors will be provided by individuals, but space will be needed for other things.
Event Space: 1000 sf This is mostly open-air. For bad weather, can use the “think tank” space. Bazaar & Flea Market; Food Truck Vendors; Movie Events
Demonstration Kitchen: 1500 sf This is for events such as flea market and movie nights, where the food is not prepared (except for when for a class demonstration), but only warmed and served. direct links to outside verandas, and next to the flexible think tank space & event space.
Liberty’s Kitchen & Cafe:12,000 sf
Community Kitchen & Dining:1500 sf This space is only for those in the surrounding neighborhoods. The data shows that many households are single parent, or both parents work. Out of necessity, the older children become the primary cooks. This space is added to promote the “family dinner” ideal, and is for those households who need extra help with meals. It is modeled after the kitchen in Cooperative housing, where a few people are assigned a meal.
Community Garden, Seed bank, canning & demonstration area: 1000 sf +800 sf space available for people to rent plots for personal gardening. Located near the tool shed and demonstration area. proper climatically controlled space to store and distribute non-GMO, heirloom seeds; assists incubator and surrounding community with gardens/ victory gardens/urban agriculture endeavors.
Tool library & bike repair: provides hundreds of tools for gardening, bicycle-fixing and home improvement. provides tools and working space (to build small elements for gardens and related projects; demonstrating and teaching skills; demonstrating etc.
Commercial Garden & Composting Area: 500 sf for growing vegetables to sell in the grocery store or Liberty’s Kitchen. Above Liberty’s kitchen for their waste.
Commissary for Food Trucks and Vendors: Jack & Jake’s: Commercial Kitchen: 1300 sf; Grocery Retail Area: 20,000 sf; Warehouse:25,000-30,000sf; Loading Dock: 1,000sf; This space supports the mobile food industry; most municipalities require that the mobile food industry be supported by a state licensed commercial kitchen whereby the cooking and packaging of the food must take place at the commissary; it includes a fridge, dry food storage, prep kitchen areas, cooking/baking, cleaning, and canning areas.
on “commercial” side of building. Precedent layout is the Broad moor kitchen.
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Bubble Diagram
Community Garden
Communal Kitchen Farmer’s & Flea Market
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Urban Garden
Commercial Garden
Public Market Think Tank
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Liberty’s Kitchen Cafe
Commercial Kitchen
Distribution Network Grocery Food Truck Commissary
Business Incubator
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Concept Diagram
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Design Digital Massing Sketch Models Review Comments Final Site Plan Building Diagrams Details Materials Floor Plans Sections Renders Model Pictures
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Digital Massing 1.
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the existing building mass to acquire the parti diagram.
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3. The new buildings and circulation paths, following the patterns of the existing neighborhood.
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4. The resulting mass diagram with community and commercial divisions.
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Sketch Model Iterations 1.
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Review 1 Comments 20 February 2013 The circle diagram isn’t quite convincing. The graphic with the Market Circles should be more dramatic/effective. Tie together the key words from the missions statement with the rest of the program to communicate the essence of your project. Do the smaller buildings fit the context? Where do the people gather? What ties your community together? “New Orleans is a horizontal city.”
Looking at the model, it feels that the additions are floating, completely separate from existing building. Needs more connection in between the elements.
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Mid-Review Renders Veiw of Open Market with market tents, and without.
Veiw from Broad St and Dorgenois St.
Aerial of site, looking South
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Mid-Review Reflection 13 March 2013
Presentation Process: Big pic of New Orleans, income demographics, topography like a sink; Public Markets of NO; Then to site specifics: Broad Street traffic, commercial vs. residential facades; Precedents of building form and building program. Floor Plans and Program, diagrams.
Mid-Crit Review and Reflection: I really enjoyed this review. It was a good chance to get feedback from architects who weren’t professors. The way in which it was set-up was much more helpful than the usual present to everyone style. My feedback was all useful and pertinent to my project. I brought trace paper so that I could make notes about the suggested changes, and my reviewers were able to add their own notes to my presentation. Each reviewer had their own emphasis.
10:30--Joseph Towns, PE Structure: Use galvanized steel columns. Not that expensive, and it will last. The way that I have designed the structure requires me to use many moment connections, which are expensive. Cross-bracing in a few hidden places will solve the shear force problem. For the roof structure, he suggested “diaphragm action.” Vulcraft roof deck. My structure is very similar to Ian’s. Joseph suggested we get together and compare notes.
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12:00--Jon Red Corn, Burns & McDonnell I have been struggling with making my building addition ADA accessible, and this is the one thing he noticed. I haven’t been able to meet the accessibility requirement without just “tacking” a ramp to the building. He gave me an excellent suggestion--- Ramp the entire inner courtyard to the entrance. The space is long enough so that the ramp can be shallow, and I would not need railings. This would also help to solve any drainage problems that might occur in the farmer’s market area. I asked about the water flowing away from the farmer’s market, but toward the existing building. This can be solved by adding a drainage pipe along the pedestrian path in front of the existing building. The center gathering space can be terraced slightly, similar to the gathering space by the engineering building. The outer sides are ramped, and the inside is terraced. Read “Gen Y now,” by Hobert. This book helped him understand how to relate business-wise with the older generations. He used to be in residential design, and he designed a lot of retirement homes. We got onto the topic of Architecture licensing.
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Mid-Review Reflection 12:40--Greg Parker, Burns & McDonnell He focused on programming. I need to clarify: How do you arrive to the site? How do you get shopping carts to the top (the parking lot), after people grocery shop? How was this done before? I need to go to the grocery store, get a cart, and pay close attention to my process. What do I do with the cart? How do I get my food to my car? I suggested that I place the parking on the first level in the front, but this would divide both of the markets with parking. My market parti is strong; don’t divide it. Maybe I could put in a large glorified ramp? To emphasize the vertical circulation section. Or a moving escalator? Or I could put all of the parking on the lower level, and the grocery store on top.
1:30--Gavin Snider His first comments were about my presentation. He would like to see fewer images, and bigger ones. He thought that my passive ventilation diagram section was actually a perspective of the whole building; so I need to emphasize the section cut, and create a hierarchy with my images. I need to drive home my connections of my building to the surrounding community. How will this building be accessed by the people driving and the pedestrians, and which will be the most? And from which direction? The plaza could be equal for both cars and pedestrians. Look at precedents in Europe.
The flat roofs of my addition have lost the undulation of the surrounding buildings. Pay attention to the surrounding elevations. I have made it look like a “big box” store, which is what I was trying to get away from. I need to define the incubator.
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Design Development Review 17 April 2013
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Reflection:
Review Comments:
I think that most of the feedback was helpful. I especially like the suggestions for the courtyard plaza: to move the main circulation path off center, and to not slope the northern side. For final review, I will Photoshop all of my sections, and chose better views to show my building. I did not represent my building well for this crit, and there was some confusion.
Grabow:
Presentation Process:
Joe:
I tried to spend little time discussing my back-story and concept, and then focus on my sections and details. What seemed to happen was that my reviewers wanted to discuss my concept and building form, so my details didn’t receive as much attention. My sections weren’t clearly marked, which caused some confusion. I asked the latter reviewers to critique my details.
My wall may need more insulation. Ignore the “perfect wall” concept. The Business incubator is too formal right now. Define the gathering spaces. Consider moving the plaza ramp to the right; it does not need to be perfectly symmetrical. Emphasize the connections between the old and new building. Right now, it is not developed. Look at Trader Joe’s in Lincoln Park for the roof garden.
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What is it like to be a food vendor? How do you set up, and where do you store the materials? Look at Emeril on the Food Network, and consider the demonstration kitchen. Decide on a configuration for the layout of the farmer’s market. Don’t let them randomly set up the tents.
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Design Development Review Ricardo from South America:
K-state red-head:
Concerning the louvered wall I am designing: 3 layers of louvers; each can serve a different purpose, such as blocking out a different element: 1-light--louvers 2-wind--screen 3-solid--glass
My foundation detail was criticized. “Structural Engineers don’t know jack.”
Nils: You currently have too many bathrooms--combine them. Switch the Market office and the Think Tank Space Let the community paint on the walls, which is friendlier to the context of the place.
K-State Professor: Do you really need to have parking on top? Remove the ramp; use the top only for gardening. The ramp takes up so much space, and you can use that realestate for something else. Or, you can use the 2nd floor of the existing building for shops and other real estate.
Consider using the spaces under the floor as cisterns. Styrofoam is expensive, and you will be using a lot of Styrofoam. Or look at a Labyrinth floor system. For ventilation, consider using cast-in-place tubes. The connecting bridge between the new buildings is kind of useless, and when those in the business incubator look out the window, there is not much to view. Remove it, or use it as a green roof, that people can walk on.
Nick: Do an elevation study on the North East side. Right now it is very bland. The precedent for the form is a vernacular house with galleries all around. When you use a precedent, study it, and have it inform everything. Study the rhythm of the columns in the gallery, and the spacing of the windows between in galleries. Stay more vernacular. Instead of louvers, try using shutters.
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Aerial Site Plan
summer solstice
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Site Plan
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HVAC Zoning
climate controlled: year round summer months only when occupied HVAC system
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Building Diagrams
Structure
Watershed
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Passive Cooling Strategies: Large Fans Large opperable windows: on both windward and leeward sides for cross-ventilation. Shading Plantings
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Passive -Solar Diagram
Prevailing SE Winds
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underground pipe drains away Underground pipe drains away from site. from site.
french drainage drainage pipe away from b
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Watershed Section
underground pipe drains away underground pipe drains away from site. from site.
pipe building.
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Structural Diagrams 24
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Slab Wood Joist 6 x 14
Girders: W12 x 18 Beams: W8 x 14 HSS8 Hollow Structural Steel 8x8
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Technical Analysis
18’ 14’
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Detail
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Wood Flooring Wood Flooring Treated Wood Treated WoodSleeper Sleeper
Vapor Barrier Vapor Barrier Styrofoam Form Styrofoam Form Structural Slab Grade Structural Slabonon Grade
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Preformed Joint Filler Concrete Fill around Column 8” x 8” HSS8 Steel Tube Column Steel Bearing Plate Anchor Bolts 4” Gravel Base: crushed rock fill Pile Permeable Joint Material
2’ x 2’ Concrete Posts
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Materials Sliding Louvers
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Materials Rain-screen wall panel detail
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Demonstration Kitchen Outdoor Classroom Breezeway Office Bathroom Storage Courtyard Farmer’s Market Pavilion Entrance Reception Area Think Tank Elevator Business Incubator Conference Room Support Space Fire Stair
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Jack & Jake’s Grocery Food Truck Commisary Liberty’s Kitchen & Cafe Cart Escalator
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Catering Kitchen Event Space Outdoor Event Space Bathroom Storage Entrance Elevator Business Incubator Break Room Conference Room Support Space Fire Stair
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Day Care Office Outdoor Playspace Tool Library Seed Bank Greenhouse Community Garden Cart Escalator Parking
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Business Incubator, inside
Event Space, second floor, outdoors
Roof-top Community Garden
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Renders
Community Building, looking north-east
View of courtyard from Broad St.
View towards roof-top ramp
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Farmer’s Market, under the pavilion
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The Renzo Piano Section Section Detail
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Final Models
Final Site Model: Basswood, laser cut and etched
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Final Models
Through the process of making this section model, I finalized many design decisions that were more difficult to analyze with a computer screen. I choose to alternate wall panels of wood and chalkboard for the community center office. I also added niches with benches. This facade will be most peopleâ&#x20AC;&#x2122;s first impression of the building, so I designed the area to be welcoming.
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