Mary rogers arch 609

a place for the exploration of new ideas, experimentation, and the creation of forward-thinking solutions for food production and city life

NOLACULINARY INCUBATOR

Mary RogersStudio 609

Spring 2013Inst. Criss

Contents

Studio PremiseContextual Analysis

Precedent StudiesSite Analysis

ProgramDesign

1 2 3 4 5 6

Section number

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1STUDIO 609FINAL DOCUMENTATION4

Studio Premise

15STUDIO 609MARY ROGERS

Studio Premise

Studio FocusStudio Mission

Personal Mission Philosophy

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STUDIO 609FINAL DOCUMENTATION6

1

This studio will focus on a discussion of urban, public spaces and the production, making, and exchange of food as a gen-erator of spaces and ultimately a building in the cityin New Orleans. Working with community needs as our focus, we can move away from architect as individual hero and replace with a much more col-laborative 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 architec-ture. 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 ex-changes.

Studio Focus

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STUDIO 609MARY ROGERS

Studio Mission

This semester will focus upon the design of the New Orleans Culinary Incubator Lab (NOCI-lab). It is imagined as a foundation-supported organization associated with the New Orleans Mid-City community, drawing upon neighborhood participants and institutional partners.

An extended mission of the culinary incu-bator is to cultivate entrepreneurs while they formalize and grow food businesses, providing space at low cost in a commer-cial 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 econo-my by doing what they love to do.

These programs will build upon local urban agricultural initiatives and sustain-able programs providing a holistic ap-proach to achieve real change in the communitys access to healthy food. This culinary lab will strive to meet basic food needs and, at the same time, foster op-portunities for community members to build mutual support networks, connect to resources and find their voices on the un-derlying causes of hunger and poverty.

Led by local teams of emerging talents in the areas of urban agriculture, urbanism, art, community events, technology, educa-tion and sustainability, the NOCI-lab ad-dresses issues of contemporary urban life through programs and public discourse. Its goal is the exploration of new ideas, experi-mentation, and ultimately the creation of forward-thinking solutions for food produc-tion 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 re-spect among individuals, breaking down barriers to understanding and illuminating social justices. Within the existing build-ing on this site, this program builds upon the Detroits Ponyride program and sees part of its mission as providing high quality, cheap-rent space for emerging, socially-conscious entrepreneurs to work and share knowledge, resources and networks.


1

relate

revive

cultivate

to activate, set in motion, or take up again; renew

to establish a social or sympathetic relationship with a person; a connection or association.

to improve by training or education; refine. to promote the growth of something by labor and attention.

COMMUNITY

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Personal Mission

Physical space sets the baseline for the cultivation of a collaborative environment. Community is the result of the RELATE-ionships 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 Incu-bator-Lab (NOCI-Lab) is a place to CUL-TIVATE innovative ideas regarding the factors that contribute to a REVIVal of a previously healthy and vibrant COMMU-NITY, Mid-City.

New Orleans has a unique history of Public Markets and changing food ge-ography, yet the current food system has become so industrialized that many mem-bers 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 creat-ing 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 pro-vide a safe and attractive gathering area for everyday life. The culinary and busi-ness incubators, along with the farmers market and community garden, will serve as a place to question the dominant indus-trial 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.

According to the Mid-City report, the neighborhood lacks: a sense of community, healthy food sources, community gathering area, open market, green space, and farmers market.


1

What contributes to a Healthy Community?

What are the attributes of a Healthy Community?

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1


Philosophy:

We shape our cities, and our cities shape us. --Jan Gehl.

What role does Architecture and Urban design play in terms of positive develop-ment of society as a whole? The purpose is to bring more life to an area, and, therefore, create a more desir-able and sustainable city. Designing a city is about creating networks, and turn-ing spaces into habitable places. When considering the city as a Human Habi-tat, one must focus on what is funda-mentally human, the mundane everyday tasks. What makes sustainable cities is how people life their daily life and glorify-ing that.

Design is the human capacity to shape and make our environ-ments 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 prob-lem, 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 solv-ing 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 fol-lows people: LIFE. People are the core. The 1960s urban renewal projects were about creating the efficient city. Now, it is about creating quality. The Modern city is planned from above, while the Post-Modern city is looked at from the street level, and is more local.


Contextual Analysis

The food culture of New Orleans is the actual tap-estry 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.


OverviewEnvironment

Geological Formation Urban Development

Historical GeographiesFood Access & Deserts

DemographicsMid-City

Hurricane Katrina

Contextual Analysis

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2WHY New Orleans?

New Orleans, Louisiana (NOLA) is a very unique city with its geographical location, mix of cultures, and demographics.

The city is surrounded by water, which played a major role in the dense city de-velopment and created a separation from the rest of the country. This encouraged the development of the unique culture of New Orleans. The people that inhab-ited 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 in-fluenced food, music, architecture, and language.

Overview

New Orleans is not without its problems, however. It was a difficult place to live with its swampy land, terrific heat and humid-ity. 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 locat-ed in one of these low-income neighbor-hoods.

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

Jan

Feb

Mar

Apr

May

June

July

Aug

Sep

Oct

Nov

Dec

5.15

5.46

4.55

4.61

4.63

8.06

5.93

5.98

5.05

3.58

4.49

5.33

Avg. Temperature (F)

Jan

Feb

Mar

Apr

May

June

July

Aug

Sep

Oct

Nov

Dec

51.3

54.3

61.6

68.5

74.8

80.0

81.9

81.5

78.1

69.1

61.1

54.5

New Orleans is located in the humid semi-tropical 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 Pon-chartrain.

The biggest environmental threat is from hurricanes. Due to the citys low elevation and sinking coastline, the area has been flooded many times from these storms. The most disastrous was Hurricane Ka-trina in 2005.

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


2 Geological Formation

0 500

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 con-trolled the commerce in America. This makes New Orleans one of the most sig-nificant port cities in the U.S. 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 resis-tance. The majority of the rivers in North America drain toward the Mississippi Delta, which causes the delta to grow con-tinuously with sediment. The amount of sediment has changed through the years, though, due to mans intervention.

The sediment is deposited along the riv-ers 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.

NEW ORLEANS

Mean water discharge, in cubic kilometers per year

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0 200 400

Former Backswamp Lowerland elevations

Point Bar Inner bend of meander; shallow, low-velocity area of deposition.

Cutbank Outer bend of meander; highest bank erosion.

Natural Levee Highest land elevations

Thalweg Deepest part of channel, above which current flows at highest velocity.

Historic Batture Alluvial Deposition incorporated into the city in early 1800s.

Deepest point of River (200 ft)

Cutbank

Point Bar

Natural Levee

Cutbank

Point Bar

ca. 17001980-1990

Suspended sediment discharge, in millions of

metric tons per year

Change in sediment


2 Urban Development

1. SOIL: Soil that was closer to the river was coars-er, 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.

2. TOPOGRAPHY: The higher elevations were developed first, whereas the lower elevations were developed as technology made them suit-able. Most above-sea-level areas were developed in the 19th century or earlier, while most below-sea-level areas urban-ized in the 20th century.

3. EXISTING DEVELOPMENT: Even if land had a higher elevation, the order in which it was developed depend-ed on the adjacency to already urbanized land.

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.

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 fol-lowed four things: Soil, Topography, Existing Development, and Transportation.

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Urban Development

Approximate % of clay in top 60 inches


2

lake

sea level

+12

-8

Urban risk evolved hand-in-hand with urban develop-ment: as New Orleans expanded off of the natural high-ground 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 ex-cessively drained.

Urban Expansion

1798

1817

1849

1862

1890

1923

1940

Urban Development

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Urban Development

river

As social structures changed in the post-bellum era, so did cities. Industrializa-tion, telephony, electricity, mechanized transportation, and the rise of centralized, high-rise business districts effected mas-sive 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 dis-tributions would transform accordingly, driven by three factors.

First, as streetcar networks were installed, gentry departed the inner city and re-settled 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 1830s1850s but was mostly a postbellum trend, opened up hundreds of spacious town houses in the inner city as potential tene-ment 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.


2 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 Pontchar-train 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.

Technological advancements in agricul-ture, transportation, civil engineering facili-tated the shift from swampland to agricul-ture plantations. New Orleans became the busiest slave market in the South, due to the booming slavery. Other than the large African population, the inhab-itants 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 com-merce and culture, as well as race rela-tions. They mainly settled in the upper-most 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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Site

Demographics

less than US average (40%)

data not available

Poverty


2 Food Access

Food access is critical to understand urban communities as a larger panorama of decentralization, suburbanization, Eu-clidean zoning, and privatization. Food access affects how people would be able to respond not only to catastrophic disaster, physical well-being, psychologi-cal 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-

tury, but beginning with the independent grocer and culminating in the contempo-rary 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 technol-ogy. One of the fundamental features of this pattern of development is that it is in-creasingly uneven: neighborhoods expe-rienced the changes in the food system differently.

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One cannot separate the city development from the location of public markets.

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 popula-tion movements.1

1 Preservation article on French Market 200th anniversary.

. 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 twenti-eth century, the number of such markets increased over 170% from 1994 to 2002, when there were 3,137 farmers markets in this country.

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 foot-age of the wealthiest ones. Un-met food demand in inner cities falls particularly hard on the poorest residents, both be-cause they must to travel to suburban grocery stores despite having fewer trans-portation options and lower automobile ownership rates, and because they pay a significantly higher proportion of their household incomes for food


2 Food Deserts

There are 2.3 million people living in Amer-ica 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 mini-mal, usually eating junk food from the con-venience store. Theyre clustered mostly in Appalachia, the Deep South, and on Indian reservations.

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Obesity

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.

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%.


2 Food Access in NOLA

fresh food resources

food desert

1 mile radius

ROUSES

WINN-DIXIE

CANSECOS ESPLANADE MARKET

A&P FOOD STORE

WHOLE FOODS MARKET

ZARAS FOOD STORE BREAUX MART

MATASSAS MARKET

MARDI GRAS ZONE

LANGENSTEIN MARKET WAL-MART

VERTI MARTE

ROUSES

ROUSESROUSES

ROBERTS FRESH MARKET



WINN-DIXIE

WINN-DIXIE

WINN-DIXIE

WAL-MART

ZARAS FOOD STORE

site

-

-

-

-

-

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2


fresh food resources

food desert

1 mile radius

ROUSES

WINN-DIXIE

CANSECOS ESPLANADE MARKET

A&P FOOD STORE

WHOLE FOODS MARKET

ZARAS FOOD STORE BREAUX MART

MATASSAS MARKET

MARDI GRAS ZONE

LANGENSTEIN MARKET WAL-MART

VERTI MARTE

ROUSES

ROUSESROUSES




WINN-DIXIE

WINN-DIXIE

WINN-DIXIE

WAL-MART

ZARAS FOOD STORE

site

-

-

-

-

-

1900 1930 1950 1980 2005 2007

Change in Food Access

1,351 2,233 1,615 611 392 (with only about 40 supermarkets or grocery stores) 148 (only 18 which are supermarkets)

Food Access PointsYear

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 quasi-public); the next closest cityBaltimorehad only 11


2 Mid-City

Mid-City, so named due to its location midway between the Mississippi River and Lake Pontchartrain, is a large, di-verse neighborhood. The principal streets in the Mid-City neighborhood include Canal Street, Jefferson Davis Parkway, Broad Street, Tulane Avenue and Carroll-ton Avenue. Neighboring communities are Gert Town (SW), Tulane/Gravier (NE), Bayou St. John (N) and the Cooper Hous-ing Development (E).

Mid-City was referred to as Back of Town until the second half of the 19th Century. The neighborhoods position to attract development improved dramatically with the development of the Broad and Bien-ville pumping station in the 1890s 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 1960s, the streetcar was replaced by buses and many large, stately homes were subdivided into multiple units or de-molished 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

was clearly benefiting the neighborhoods revitalization in a variety of ways prior to Hurricane Katrina in August 2005. The neighborhood was experiencing a bur-geoning 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 Na-tional Register of Historic Districts al-though 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 his-toric homes included a predominance of Shotguns (55.3%) and Creole cottages (15%), among many others. Bungalows (31.4%), Colonial and Queen Anne Reviv-als (17.6%) and Italianate (15.7%) are the most common architectural styles in the neighborhood

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Even though this situation is not unique, New Orleans is dispro-

portionally affected.

Races in Mid City in New Orleans , LA

Asian alone

White alone

Other

Hispan ic

Black alone

site

grocery or supermarket

Mid-City


2 Hurricane Katrina, 2005

Although the city survived the storm, the levees burst a day later, flooding the al-ready 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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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 neighbor-hoods 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 con-solidation 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 Riverthe historic high ground that remained relatively unscathed. And emu-lating the larger patterns of the impacts of disaster, the map of open and closed supermarkets is highly correlated with race and poverty.


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 at-tribute from my overall mission.

Precedent Studies

reviverelatecultivate


American Public MarketsThe French Market

Broad FleaCircle Food Store

Jack & Jakes Libertys Kitchen

FormParsons Pavilion

Precedent Studies

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3

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 cus-tomers and merchants to come and go as they pleased, regardless of class or status. At the end of the eighteenth cen-tury, markets became long, narrow struc-tures which were enclosed.

The city government played a large roll by ensuring the health standards, and also received the financial profits of the mar-ketplace. The city had a public monopoly on food distribution within the city, ef-fectively rendering food access a public utility. Without competition, city govern-ments generally provided equality in food access. Until the early twentieth century, this was taken for granted as the natural way of things.

Independent merchants depend-ed 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.

American Public Markets

Faneuil Hall Marketplace in Boston, circa 1890. Library of Congress.

The rise and fall of public markets reflect the transition of the American

economy from local mercantilism to national corporatism.

The changing design of markets is a physical manifestation of their

changing importance.

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publi

c

American Public Markets

foodmarket

void

supermarket

supermarket

supermarket

supermarket

void

void

void

void

I I

I

II

I

foodmarket

1700

1800

1900

2000

By the 1920s, 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.

Today, our food system is profoundly dif-ferent, where private establishments dic-tate the geography of food access as if it were merely another form of retail.

Within the last several decades, chain stores surged in number due to the sub-urbanization of America, which changed the scale of food production, distribution, and consumption. Neighborhood grocer-ies declined, which negatively affected the areas they served.

The grocery store is no longer a social in-stitution, as the purpose of the chain store supermarket is greater efficiency and higher profit margins.

The essential disappearance of public markets in the modern American city rep-resents a void in both the geography of food access and the larger social and po-litical urban geographies.

Its consequences can be observed in neighborhood food access in almost every American city during the 20th century.

priva

te


3 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. Latrobes First Impression of New Orleans, 1819

revive...

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French Market District

Jackson Square

Farmers Market

& Flea Market

French Market

Since 1791 (before New Orleans became an American City) there has been a mar-ketplace 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-ers from high prices and low-quality foods. This was not only a place to purchase goods, but, more importantly, was the meeting place of cultures and the commer-cial hub of New Orleans.

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-the-market, modeled after the European

system. The manager subleased the entire facility, and paid a monthly fee to the city.

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.

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 farmers market,

Mississippi River


3

The Broad Street Market began in 2008 as a monthly arts and crafts market. After a brief hiatus period, the market was re-launched in the Fall of 2009 as Broad Flea.

This market is one of several neighbor-hood markets that sprung up during the hardships following Hurricane Katrina.

Broad Flea

revive...

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3Heading


Food Truck FestivalBroad Street

And NOLA Drive-in

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:

5 10pm300 N Broad Street, New Orleans, LA (on top of the old Schwegmann building)

16Friday,NOVEMBER

Supported by: Hosted by:

Organized by:

Empanada Intifada, NOLA Girl Food, Slap yo Mama, Rue Chow, Foodie Call, Frencheeze, Brigade Coffee, Mamasitas Hot Tamales and Grilling Shilling

Live music by:

The Original Pinettes


3 Circle Food Store

Circle Food Store has served the 7th Ward and the greater New Orleans com-munity 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 provid-ing 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.

relate...

revive...

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Circle Food Store

In 2005, Hurricane Katrina filled the historic structure with five feet of water, leaving millions of dollars in damage in its wake.

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.

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 poli-ticians attended in order to show their support and hear the communitys strong desire to bring back Circle Food.revive...


3 Jack & Jakes Food Distribution

Mission:

To provide high quality, safe and afford-able local fresh foods from regional farm-ers and fishers to schools, universities, hospitals, and under served communities.

Jack and Jakes was founded in New Orleans, Louisiana in 2010 and represents the first regional food hub in Louisiana ca-pable of connecting local producers with those who need access to fresh healthy foods most.

Jack and Jakes works to address the market failures that have resulted in the under-utilization of local farms and sea-food producers in the southeastern U.S., an incredibly fertile region that is not ad-equately reaching the local marketplace. Simultaneously, Jack & Jakes 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.

cultivate...

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3Heading


Jack and Jakes 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.

65 m

iles


3 Libertys Kitchen

Libertys Kitchen is an innovative, non-profit organization dedicated to trans-forming the lives of under served youth by building self-sufficiency and inde-pendent living in a supportive com-munity where they learn life, social and employability skills in a culinary setting. Libertys Kitchen supports its programs with teaching-focused businesses: the working caf and coffee house, cater-ing business, and contract food services. These businesses are designed to give our students practical experience while helping to sustain our programs.

Libertys 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 set-ting. Everything at Libertys Kitchen is made from scratch - from the pastries to salad dressings to soups and stocks.

Since 2010, LK has been serving nutri-tious 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 Lib-ertys Kitchen a dual social purpose - but they also generate a more stable income that both sustains and expands our pro-gram by providing an additional opera-tional environment for training in a com-mercial kitchen setting.

cultivate...

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Libertys Kitchen


3 Form

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Form


3 Parsons Pavilion:39571 InfoWash

Designed and constructed by students in an academic design/build program, 39571 InfoWash is a direct response to the dev-astation 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 Laundro-mat and an organization which provides rebuilding assistance to local residents. The simple task of washing ones clothes thus provides immediate relief while easing community members into the long and complicated process of reconstruc-tion. 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 over-hanging roof, while a translucent poly-carbonate 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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Parsons Pavilion:39571 InfoWash

straps wraps both the opaque and trans-lucent walls tying together the program el-ements 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 resi-dent, Martha Murphy, who saw an op-portunity to engage the students of The Design Workshop after a conversation with Federico Negro, a graduate from

the Master of Architecture Program and a member of SHoP Architects. SHoP Archi-tects were in DeLisle working with Martha Murphy to rebuild immediately after Ka-trina 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


Street AnalysisExisting Building

Baseline Site Analysis

Site Analysis

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4 BROAD STREET A Thoroughfare, not a Destination

Broad Street is home to roughly 110 varied businesses, which provide goods and ser-vices to the neighborhoods immediately sur-rounding the commercial corridor, as well as the region. The thoroughfare has been quickly rebuilding itself since Hurricane Katrina, but given its physical nature blighted property and wide avenues for vehicular traffic it is difficult to build a strong sense of commu-nity 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.

BRO

AD S

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Primary roadSecondary roadTertiary roadFood 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 doesnt 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 in-clude 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 someones front yard, it is advertising the very food we are trying to avoid.


4 Street Analysis

north-west of siteBroad St

north-east of siteConti St

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Street Analysis

south-east of siteDorgenois St.

south-west of siteBienville St.


4 Existing Building

Built in 1964, the former Schwegmans was designed by New Orleans archi-tect 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 Roberts 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 in-cludes 150 parking spots. The roof has been designed as a parking lot.

Southwest Facade

Northeast Facade

Northwest Facade

Southeast Facade, Roof Parking Lot

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Existing Building History

1960s news article


4 Baseline Site Analysis

7:03 PM

June 215:00 AM

12:00 PM

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5:03 PM

December 216:52 AM

12:00 PMW

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Winter winds from the Lake

Summer Winds from the Gulf

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7:03 PM

June 215:00 AM

12:00 PM

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5:03 PM

December 216:52 AM

12:00 PMW

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Baseline Site Analysis

Site

Neighborhood Block Divisions

Summer & Winter Shadows

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Program


Space DivisionDiagrams

Program

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ewO

rlea

ns

Cu

linar

yIn

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blic

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ace

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ice

& C

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latio

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te6,

500

sq. f

t.7,

000

sq. f

t.

17,5

00 s

q. f

t.

Think Tank

Community Kitchen

Food Truck Commissary

LibraryBike Shop

Commercial Kitchen

Business Incubator

Garden Storage

GreenhouseVerticle Circulation

RestroomsEmployee Breakroom

Janitorial Support

Mechanical

Loading

25,0

00 s

q. f

t.

Outdoor Market

Gardens

Composting

Entrances

Covered Truck Area

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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, in-cludes: 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 kitch-en 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 out-door 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 equip-ment used for the flea market & bazaar. Most of the tents used for the vendors will be provided by individu-als, 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.

Libertys Kitchen & Cafe:12,000 sf

on commercial side of building. Precedent layout is the Broad moor kitchen.

Community Kitchen & Dining:1500 sf

This space is only for those in the surrounding neigh-borhoods. 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 & demon-stration area: 1000 sf +800 sf

space available for people to rent plots for personal gardening. Located near the tool shed and demon-stration 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; demon-strating etc.

Commercial Garden & Composting Area: 500 sf

for growing vegetables to sell in the grocery store or Libertys Kitchen. Above Libertys kitchen for their waste.

Commissary for Food Trucks and Vendors: Jack & Jakes:

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 indus-try be supported by a state licensed commercial kitch-en 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.


5 Bubble Diagram

Public Market

Farmers & Flea Market

Grocery

Think Tank

Business Incubator

Tool Library & Wood Shop

Food Truck Commissary

Distribution Network

Commercial Kitchen

Libertys Kitchen

Cafe

Urban Garden

Commercial Garden

Community Garden

Communal Kitchen

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Concept Diagram


5 Nature

Vegetat

ion

Large Overhangs

Rhythm

Horizontal Roof

Pavillion

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Idea

Libertys Ki

tchen

Community Thi

nk Tank

Public Market

Business Incubator

Community Gathering


Design


Digital Massing Sketch Models

Review Comments Final Site Plan

Building DiagramsDetails

MaterialsFloor Plans

SectionsRenders

Model Pictures

Design

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6 Digital Massing

Commercial

Kitchen

Think

Tank

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et

Business Incubato

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Mark

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Business Incubato

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Think

Tank

Marke

t

The Public Market Concept Diagram is overlaid on the existing building mass to acquire the parti dia-gram.

1. 2.

3. 4.

I removed the front bay from the existing build-ing. Bays are also removed from the sides and roof to allow for more light to enter the existing building.

The new buildings and circulation paths, follow-ing the patterns of the existing neighborhood.

The resulting mass diagram with community and commercial divisions.

1. 2.

3. 4.

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Sketch Model Iterations

1.

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6 Review 1 Comments

20 February 2013

The circle diagram isnt quite convincing. The graphic with the Market Circles should be more dramatic/effective.

Tie together the key words from the mis-sions statement with the rest of the pro-gram 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 ad-ditions are floating, completely separate from existing building. Needs more con-nection 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


6 Mid-Review Reflection

Presentation Process:

Big pic of New Orleans, income demo-graphics, topography like a sink; Public Markets of NO; Then to site specifics: Broad Street traffic, commercial vs. resi-dential 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 werent 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 re-quires me to use many moment connec-tions, 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 Ians. Joseph suggested we get together and compare notes.

12:00--Jon Red Corn, Burns & McDon-nell

I have been struggling with making my building addition ADA accessible, and this is the one thing he noticed. I havent been able to meet the accessibility re-quirement without just tacking a ramp to the building. He gave me an excellent suggestion--- Ramp the entire inner court-yard 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 farmers market area. I asked about the water flow-ing away from the farmers 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 ter-raced 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 li-censing.

13 March 2013

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12:40--Greg Parker, Burns & McDon-nell

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; dont divide it. Maybe I could put in a large glorified ramp? To emphasize the vertical circula-tion section. Or a moving escalator? Or I could put all of the parking on the lower level, and the grocery store on top.

The flat roofs of my addition have lost the undulation of the surrounding buildings. Pay attention to the surrounding eleva-tions. 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.

Mid-Review Reflection

1:30--Gavin Snider

His first comments were about my presen-tation. He would like to see fewer images, and bigger ones. He thought that my pas-sive ventilation diagram section was actu-ally 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.


6 Design Development Review

Reflection:

I think that most of the feedback was help-ful. I especially like the suggestions for the courtyard plaza: to move the main cir-culation 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.

Presentation Process:

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 didnt receive as much at-tention. My sections werent clearly marked, which caused some confusion. I asked the latter reviewers to critique my details.

Review Comments:

Grabow:

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 farmers market. Dont let them randomly set up the tents.

Joe:

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 Joes in Lincoln Park for the roof garden.

17 April 2013

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Design Development Review

Ricardo from South America:

Concerning the louvered wall I am design-ing: 3 layers of louvers; each can serve a dif-ferent purpose, such as blocking out a different element: 1-light--louvers 2-wind--screen 3-solid--glass

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 real-estate for something else. Or, you can use the 2nd floor of the existing building for shops and other real estate.

K-state red-head:

My foundation detail was criticized. Structural Engineers dont know jack.

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 venti-lation, 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 vernacu-lar 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.


6

summer solstice

Aerial Site Plan

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Site Plan


6 Building Diagrams

HVAC Zoningclimate controlled:

year roundsummer monthsonly when occupied

HVAC system

Egress

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Building Diagrams

Structure

Watershed


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Passive Cooling Strategies:

Large FansLarge opperable windows: on both windward and leeward sides for cross-ventilation.ShadingPlantings

Prevailing SE Winds

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Passive Cooling Strategies:

Large FansLarge opperable windows: on both windward and leeward sides for cross-ventilation.ShadingPlantings

Prevailing SE Winds

Passive -Solar Diagram


6

french drainage pipe

underground pipe drains away from site.

underground pipe drains away from site.Underground pipe drains away from site.

drainage pipe away from building.


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french drainage pipe


underground pipe drains away from site.Underground pipe drains away from site.

drainage pipe away from building.


Watershed Section


6

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24

24 OC

girders

beams

Structural Diagrams

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Slab

Wood Joist6 x 14

Girders:W12 x 18

Beams:W8 x 14

HSS8Hollow Structural Steel8 x 8


6 Technical Details

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Technical Analysis

24 32

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6 ISO Detail

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2.

Detail

Styrofoam Form

Vapor Barrier

Treated Wood Sleeper

Wood Flooring

Structural Slab on Grade

Wood Flooring

Treated Wood Sleeper

Vapor Barrier

Styrofoam Form

Structural Slab on Grade

Preformed Joint FillerConcrete Fill around Column

8 x 8 HSS8 Steel Tube Column

Steel Bearing PlateAnchor Bolts

4 Gravel Base: crushed rock fill

Pile

Permeable Joint Material

2 x 2 Concrete Posts

1.


6 Materials

Precedent

Sliding Louvers

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Materials

Rain-screen wall panel detail


6 Level 1 Plan

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Demonstration KitchenOutdoor ClassroomBreezewayOfficeBathroomStorageCourtyardFarmers Market PavilionEntranceReception AreaThink TankElevatorBusiness IncubatorConference RoomSupport SpaceFire Stair

Jack & Jakes Grocery Food Truck CommisaryLibertys Kitchen & CafeCart Escalator

Level 1scale: 1/16 = 1 - 0

1.2.3.4.5.6.7.8.9.10.11.12.13.14.15.16.

17.18.19.20.

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Level 2 Plan

Catering KitchenEvent SpaceOutdoor Event SpaceBathroomStorageEntranceElevatorBusiness IncubatorBreak RoomConference RoomSupport SpaceFire Stair

Day CareOfficeOutdoor PlayspaceTool LibrarySeed BankGreenhouseCommunity GardenCart EscalatorParking

Level 2scale: 1/16 = 1 - 0

1.2.3.4.5.6.7.8.9.10.11.12.

13.14.15.16.17.18.19.20.21.

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6 Site Sections

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Site Sections


6 Renders

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


6 Farmers Market, under the pavilion

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6 Final Models

The Renzo Piano Section

Section Detail

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Final Site Model: Basswood, laser cut and etched

Final Models


6

Through the process of making this sec-tion model, I finalized many design deci-sions that were more difficult to analyze with a computer screen. I choose to alter-nate wall panels of wood and chalkboard for the community center office. I also added niches with benches. This facade will be most peoples first impression of the building, so I designed the area to be welcoming.

Final Models

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Final Models

12

Documents

Mary rogers arch 609