Heather Little's Final Studio Booklet - TSA Fall 2013
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Transcript of Heather Little's Final Studio Booklet - TSA Fall 2013
FOOD FORTHOUGHT
PROVIDING ACCESS TO HEALTHY FOODS AND KNOWLEDGE TO COMMUNITIES IN NEED
HEATHER LITTLEDEL SIGNORE STUDIO
FALL 2013
NARRATIVE
�is project aims to bring fresh and healthy foods to neighborhoods that would not normally have access to these types of products whilesimultaenously connecting to the existing culture of the area. At a larger scale, making healthy foods available to all communities will help in the fight against obesity and diabetes. Also, making sure everyone has enough food, regardless of where they live, is a problem the world faces since many people go hungry every day.
Specifically in the St. Claude Corridor, there is a disconnect between those who live lakeside of the avenue and those who live riverside. Signfiicant gentrification has taken place riverside, while the lakeside has remained largely untouched. Gentrification has attracted new people (many artists, others professionals) to the area causing conflict with the traditional blue collar community.
Additionally, there are no grocery stores in the area, which is largely cut off by lack of public transportation and high-speed roads. �e sites chosen for the first installation are on the same block, but on opposite sides of St. Claude Avenue. �e intent is to bring program to these adjacent vacant lots and make a connection between the opposing sides of the neighborhood. On the larger site, an urban farm, restaurant, healthy living initiative, and a donation center are temporarily constructed. Across the street is a mentorship program, where locals can learn about the arts (already prevalent in their community) and the culinary arts, with the potential of being employed on the adjacent site.
�e program seeks to teach community members skills and knowledge so that when the project does move on to another site (whether it be on St. Claude or elsewhere), the people can continue on with what they have learned. Educating people about healthy living limits unecessary healthcare bills, makes them more desirable employees, and increases life expectancy, while the mentorship program unites the disparate community and teaches people skills that they may be able to use in the workforce. Occupying vacant lots with activity and positive energy, can change how a neighborhood feels not only to itself, but to outsiders. �e questions that will probably come up while looking at this project are:
How can healthy living and food impact urban renewal?Can creating connections across a busy street help unite the opposite sides?
SITE ANALYSIS: DEMOGRAPHICS
$32,386
$46,711
$28,138$41,591 $14,608$28,600
$21,111
$24,000
$9,164
$23,333
$15,000 $22,533
$20,956
$28,750
$11,406
$21,926
$21,875$31,875
MEDIAN HOUSEHOLD INCOME
AGE DISTRIBUTIONUnder 18 - 22.3%18-34 - 25.0%35-49 - 19.0%50-64 - 20.0%65-74 - 7.2%75-84 - 4.5%
POVERTY LEVELAt or above - 46.7%Under - 53.3%
EDUCATION LEVELSLess than 9th grade - 5.8%No high school diploma - 14.0%High school/GED - 42.1%Some college - 25.2%Associates Degree - 1.9%
INCOME DISTRIBUTIONLess than $10,000 - 21.7%$10,000-$19,999 - 13.4%$20,000-$29,999 - 25.3%$30,000-$39,999 - 17.2%$40,000-$49,999 - 7.4%$50,000-$59,999 - 6.0%$60,000-$74,999 - 4.9%$75,000-$99,999 - 2.5%
SITE ANALYSIS: TRANSPORTATION
SITE
Existing Streetcar LinePlanned Streetcar LineProposed Streetcar Line88 Bus Route
SITE
High Speed RoadsDedicated Bike Paths
Vehicle - 68.7%Walk - 11.9%Public - 7.1%Other - 4.8%Work from home - 4.6%Bicycle - 2.9%
NEIGHBORHOODTRANSPORTATION
SITE ANALYSIS: OBESITY AND POVERTY
States by Percent of Population Living Under Poverty Line
Louisiana is the 5th most obese state in the country and the 2nd poorest.
32.6% of people in the New Orleans metro area are obese and another 37.2% are overweight.Calorie for calorie, junk foods not only cost less than fruits and vegetables, but junk food prices also are less likely to rise as a result of inflation. �e findings, reported in the current issue of the Journal of the American Dietetic Association, may help
explain why the highest rates of obesity are seen among people in lower-income groups. Energy-dense munchies cost on
average $1.76 per 1,000 calories, compared with $18.16 per 1,000 calories for low-energy but nutritious foods.
�e survey also showed that low-calorie foods were more likely to increase in price, surging 19.5%
over the two-year study period. High-calorie foods remained a relative bargain, dropping in price by 1.8%.
States by Percent of Population Considered Obese
SITE ANALYSIS: CORNER STORES IN ST. CLAUDE
LB SAINTS FOOD STORE
KORNER MARKET
FRADY’S ONE STOP FOOD STORE
P&T GROCERY STORE
MIKE’S FOOD STORE
NIKKI’S FOOD STORE
JIMMY’S GROCERY
SUNRISE FOOD STORE
KIM’S FOOD STORE
EXISTING NEIGHBORHOOD CORNER STORES
SITE ANALYSIS: ST. CLAUDE POTENTIAL SITES
CORNER VACANT LOTSMID-BLOCK VACANT LOTSREPEATABLE SITE CONDITIONS
HARDWARE: PLANS
SITE PLAN UPPER LEVEL PLAN
1. MENTORSHIP PROGRAM2. URBAN FARM3. RESTAURANT (SERVING)4. RESTAURANT (DINING)5. GREEN MESH WALL6. HEALTH INITIATIVE7. DONATION CENTER
1
2
2
34
5
5
5
5
6
7
C
B B
A A
HARDWARE: SECTIONS
SECTION A
SECTION B
SECTION C
HARDWARE: AERIAL AND EXPLODED AXONGROUND PLANE
STRIATED CIRCULATION PATH
URBAN FARMING PLANTING BEDS AND MODULES
PLINTH LEVEL
MODULES
UPPER LEVEL
URBAN FARMING GREEN WALL
EXPLODED AXON AERIAL AXON
HARDWARE: PERSPECTIVE
HARDWARE: PERSPECTIVE
HARDWARE: PERSPECTIVE
HARDWARE: TOOLKIT
MODULE I:URBAN FARMING
MODULE II:RESTAURANT (DINING)HEALTH INITIATIVEMENTORSHIP PROGRAM
MODULE III:RESTAURANT (DINING)DONATION CENTER
STRIATED CIRCULATION PATH
PLINTH LEVEL UPPER LEVEL GREEN WALL URBAN FARMING PLANTING BEDS
HARDWARE: URBAN STRATEGY DIAGRAM
EXISTING GRID OF NEIGHBORHOOD
CONNECTING CIRCULATIN PATH
WRAPPING OF CORNERS
HARDWARE: CONCEPT DIAGRAM
STRIATED CIRCULATION PATH
URBAN FARMING BEDS
FIRST LAYER - GROUND LEVEL EXPERIENCE
PLINTH
SECOND LAYER - PLINTH LEVEL EXPERIENCE
MODULES
UPPER LEVEL PLATFORM
THIRD LAYER - UPPER LEVEL EXPERIENCE
MODULES
FOURTH LAYER - GREEN WALL EXPERIENCE
GREEN WALL
HARDWARE: MODULE AXON DIAGRAMS
RESTAURANT (SERVING)+ DONATION CENTER
RESTAURANT (DINING)HEALTH INITIATIVE +MENTORSHIP PROGRAM
MODULE CONSTRUCTION MODULE TRANSFORMATION
HARDWARE: PROGRAMMATIC COMPONENTS
SITE (1) SITE (2)
RESTAURANT EDUCATION MENTORSHIP PROGRAM
DONATIONCENTER
URBAN FARMING HEALTHY FOODINITIATIVE
ARTS CULINARY ARTS
PROVIDE FOODTO PEOPLE INCOMMUNITY
LIVING BELOWTHE POVERTY
LINE
TEACH PEOPLEIN COMMUNITY
ABOUT BEINGSELF-SUSTAINABLE
AFTER SCHOOLPROGRAM
HEALTH CLASSES
FOOD EXERCISE
COOKING GROCERYSHOPPING
ON ABUDGET
LEARN ATRADE
AFTERSCHOOL
PROGRAM
LEARN ATRADE
AFTERSCHOOL
PROGRAM
HARDWARE: PROGRAM HOURS AND USERS
12:00 AM
12:00 PM
6:00 AM6:00 PM
CHILDREN
ADULTS
YOUTHELDERLY
PROGRAM HOURS OF OPERATION PROGRAM USERS
ORGWARE
HEA
LTH
INIT
IAT
IVE
STREET UNIVERSITYFOCUSES ON TEACHINGLIFE SKILLS; ACCESSIBLE PRICES TO ALL COMMUNITYMEMBERS
COOKING 101
DO
NAT
ION
CEN
TER
FOOD PANTRY ANDMOBILE MEALS FORHOMELESS AND UNDERPRIVILEGED;FUNDED BY DONATIONS
RES
TAU
RA
NT
+ U
RB
AN
FA
RM
EQUITABLE ACCESS TOHEALTHY, SUSTAINABLE,CULTURALLY RELEVANTFOOD THROUGH NETWORKOF BACKYARD ANDCOMMUNITY GARDENS ANDFARMS; FUNDED BY MEMBERSHIPS ANDDONATIONS
BUYS AND DISTRIBUTESLOCAL FOOD TO KEEPCOSTS REASONABLE ANDALLOWS JOBS TO STAYLOCAL; FUNDED BYPUBLIC SALES AND MEMBERSHIPS
MEN
TOR
SHIP
PR
OG
RA
M
AFTER-SCHOOL PROGRAMWITH EXPERIENTIALCURRICULUM AND GED-PREP; FUNDED BY FOODENTERPRISE, AND DONATIONS
BRANDWARE: DEPLOYMENT ON THE NETURAL GROUND
NEUTRAL GROUND
MODULE FOR BRANDWARE DEPLOYMENT
CIRCULATION PATH + CROSSWALK CONNECTING SITES
BRANDWARE: MODULE PANELS
FOOD FORTHOUGHT
FOOD FORTHOUGHT
THIS WEEK’S FRESH FOOD OPTIONS:
PUMPKINS TOMATOES
BELL PEPPERS EGGPLANTS
THIS WEEK’S COOKING CLASSES:
GUMBO W/ FRESH TOMATOES AND BELL PEPPERS
WED./SAT.
FRI./SUN.
MON./TUES./THURS/
EGGPLANT PARMESAN
HEALTHY PUMPKIN PIE
BRANDWARE MODULE PANEL - EAST BRANDWARE MODULE PANEL - WEST
MODEL PHOTOS