Jonathan Feverston

Nourish A Community-Driven Cooking School Celebrating the West End Community of Cincinnati, Ohio Through the Love of Food.

Nourishing the Mind.

Nourishing the Body.

Nourishing the Soul.

Jonathan Feverston | Dr. Gregory Marinic | Spring 2021

Why Nourish?

The genesis of this project started with a simple conversation amongst friends. During my time at the University of Cincinnati, my friends and I have lived and traveled all around the country and the world; and what has connected all our experiences and places has been food. From what we ate, to where we ate it, and who we ate it with; my fondest memories have usually revolved around food. Many of our first experiences with food and cooking stem from our homes and the homes of our friends and relatives, and food is meant to be shared with others. The West End of Cincinnati is a vibrant community, with a rich history and a shifting physical fabric. The recent construction of TQL Stadium for the FC Cincinnati Soccer team has disrupted the neighborhood, not only with the destruction of historic buildings and community spaces, but also by increasing the threat of rising housing rates that could force many in the community to find housing in other neighborhoods. Thus the importance of collecting the history and information about the community’s residents and the food they enjoy to share with their neighbors is of vital importance, as well as teaching current residents how to cook these beloved meals while teaching other aspects of cooking such as nutrition. The love of food is instilled in all of us, and the art of cooking and eating imprints into our memories. My project, Nourish, seeks to provide a space to learn how to cook so that more meals can be shared amongst neighbors and the love of food and knowledge of cooking can be shared amongst the greater community and archived for future generations.

Concept of Nourish The genesis of this project started with a simple conversation amongst friends. During my time at the University of Cincinnati, my friends and I have lived and traveled all around the country and the world; and what has connected all our experiences and places has been food. From what we ate, to where we ate it, and who we ate it with; my fondest memories have usually revolved around food. Many of our first experiences with food and cooking stem from our homes and the homes of our friends and relatives, and food is meant to be shared with others. The West End of Cincinnati is a vibrant community, with a rich history and a shifting physical fabric. The recent construction of TQL Stadium for the FC Cincinnati Soccer team has disrupted the neighborhood, not only with the destruction of historic buildings and community spaces, but also by increasing the threat of rising housing rates that could force many in the community to find housing in other neighborhoods. Thus, the importance of collecting the history and information about the community’s residents and the food they enjoy to share with their neighbors is of vital importance, as well as teaching current residents how to cook these beloved meals while teaching other aspects of cooking such as nutrition. The love of food is instilled in all of us, and the art of cooking and eating imprints into our memories. My project, Nourish, seeks to provide a space to learn how to cook so that more meals can be shared amongst neighbors and the love of food and knowledge of cooking can be shared amongst the greater community and archived for future generations.

Nourish Concept A Community-Centered Culinary Institute Nourishing the Mind, Body, and Soul of the West End Community in Cincinnati, Ohio Nourish the Mind Nourish provides cooking training and opportunities to explore the world of food to school-aged children, teens, and adults in the West End.

Nutrition

Nourish the Body Exploration of Nutritious foods and healthy lifestyles with on-site guidance from a Dietitian and a facility that utilizes farm-to-table practices.

Cooking

Nourish the Soul Fellowship is fostered between all generations of West End Community members through sharing meals and swapping stories and recipes.

Memory

Food and Cooking Research The Psychology of Food Conditional Taste Aversions

Food and Memory

The concept of developing a tasting profile based on positive and negative experiences.

Humans have a predisposition to certain tastes; and prefer salt, fat, and starchy flavors.

Preference to flavors change over time and repeated exposure to flavors can change preferred tastes to food.

“Food involves very basic, non-verbal areas of the brain that can bypass your conscious awareness. This is why you can have strong emotional reactions when you eat a food that arouses those deep, unconscious memories.

You can’t put those memories into words, but you know there is something that food triggers deep within your past.”

-Susan Krauss Whitbourne, Professor Emerita University of Massachusetts Amherst, BBC Travel

Cooking Training and Nutrition Cooking programs are shown to improve the food and nutrition decisions of adults, especially men and minority groups.

Cooking programs are shown to expose children to new foods, especially fruits and vegetables; and improve self-efficacy of nutritious foods. Cooking programs also instill confidence in youth to help prepare meals at home.

49%

45%

51%

55%

55% of families express strong interest in learning how to cook healthy meals.

-APCO Insight, 2012

51% of heads of family express strong interest in preparing a greater variety of meals for their families.

-APCO Insight,2012

Instructional Process Bloom Spaces that emphasize sharing gained cooking knowledge, exchanging ideas, and creating memories with neighbors of all generations.

Grow Instructional spaces that build cooking skills and enrich fellowship amongst classmates and teachers. Students are confidently learning in the kitchen.

Plant Students are beginning their learning journey.

Spaces emphasize spaces to become familiar with the food philosophies of Nourish and spaces are designed for people to meet each other for the first time.

Wellness Strategy

The COVID-19 pandemic is improving as vaccine rollout is continuing, however variants of the virus threaten a full and swift recovery. It will be important that we modify our built environments to be healthier and do so in an equal manner so as to not leave certain communities behind. Many low income communities and communities of color have been especially affected by the pandemic, and the recovery must focus attention on these communities as well. The use of the WELL Health Safety Rating and the WELL Building Standard provide guidance for architects, designers, and owners on how to make interior environments healthy and safe spaces. These standards are addressed in the design as applicable in order to provide a safe and healthy space for occupants.

Wellness Strategy COVID-19 and the Future

“Build Back Better”

Global Awareness Fades

“Roller Coaster Ride” Cases rise and fall, vaccination rates continue but cannot keep up with cases.

“Like Old Times” The pandemic is over, and life continues as before without changes to the built environment.

COVID-19 Pandemic Continues 1+ Year “Never-Ending Tunnel” Restrictions persist and people continue to wait for vaccination opportunities.

Changes to built environment become permanent.

COVID-19 Pandemic Ends in 1 Year

“Build Back Better”

Global Awareness Persists

Society returns to a new normal and make certain wellness strategies permanent. There is a push for health and sustainable retrofits for buildings. These changes are unequally implemented with non-affluent communities seeing fewer wellness retrofits.

Design Intent Design will cater to future pandemics and use the WELL guidelines to create spaces that are well-ventilated and create a sense of comfort for the mind and body. The assembly and instructional spaces will be flexible for different uses and any future health emergencies.

User Journey

Three users were identified as students and volunteers at Nourish. Micah is grade school-aged and is learning how to cook at Nourish and making friends along the way. Faith is a single mom looking to connect with her community and learn how to cook healthy and delicious meals at home for her family. Lucille is partially retired and has lived in the neighborhood for several years. She is the cook of her family and wants to be social and share that knowledge with others in her community. She teaches courses at Nourish and contributes to Nourish’s Cooking Library so that future generations can use her knowledge and recipes.

User Journey Meet Micah

Meet Faith

Meet Lucille

He Is:

Pains

She Is:

Pains

She Is:

Pains

10 years old

Spends time home alone

32 years old

66 years old

Curious and Full of Energy

Cannot cook or prepare snacks

Busy single parent of two

Works long hours and weekends.

Lonely with few friends in neighborhood.

From a single parent household

Limited opportunities for hands-on learing in virtual school.

Gains Wants to meet new friends.

Explore

Works two jobs and lives in the West End

Feels disconnected from community.

Lives alone, has grown children.

Retired with a part time job.

Essential pandemic worker.

Limited time and cooking skills

Opportunities

Gains

Opportunities

Gains

Opportunities

Hands-on exploration to learn skills

Bonding time with children.

Family cooking classes

Wants to socialize with community.

Ability to mentor and nurture next generation.

Meet new friends to hang out with

Security for children after school.

Wants to give back to community in some way.

Pass on skills and knowledge.

Learning how to cook

Mentorship

1.

2.

Cooking Tool Exchange Connect and receive support from neighbors.

3.

Wants to be healthier.

4.

5.

Micah

3:30pm: Leaves School for Nourish

4-4:30pm: Nutrition and food discussion with classmates

4:30-6pm: Cooking class based on lesson.

6-7pm: Share a meal with classmates

7:15-8pm: Record podcast episode about lesson.

Faith

3:30pm: Walks to Nourish

4pm: Meeting with dietitian about family meal plan.

4:30pm-6pm: Class with neighbors making healthy recipe

6:15pm: Meets children in Community Hub

6:30pm: Neighbors eat together with kids.

Lucille

9:30am: Preps for cooking class.

11am-12:30pm: Teaches cooking class.

12:30pm: Works with class to clean up.

1-2:00pm: Eats meal with class.

2-3:00pm: Looks for recipes in Library

Nourish and the West End

The West End is the community where Nourish is located. This community was once the main neighborhood for migrants settling in Cincinnati during the Great Migration, and has experienced significant changes in the past 70 years. The advent of the 1948 Cincinnati Metropolitan Plan produced the most significant changes to the community. The plan called for the construction of I-75 through the middle of the neighborhood, as well as the demolition and redevelopment of the southwestern portion of the neighborhood. This initiative, known as Kenyon-Barr, demolished thousands of structures and displaced over 25,000 mostly non-white residents in the 1950’s. This area today is the Queensgate industrial neighborhood. The West End is home to many city charities and services and has several bus lines to connect residents to other parts of Cincinnati. Gentrification in the West End threatens the community today with many residents being forced to leave the neighborhood due to increasing housing costs and redevelopment.

Nourish seeks to capture and preserve the culinary information from the West End so that voices and cooking knowledge of the community are preserved and passed onto future generations.

West End Statistics West End Profile

Population Ages

Neighborhood immediately west of the Central Business District and Over-the-Rhine

Ages 60+

Ages 0-19

14.3%

6,627 residents as of 2010

31.1% 26.1%

31.8% poverty rate (Based on individual income of less than $12,760 for one person household.)

Median Household Income: $12,908.

Household Types Spouse-Led Family Households

Non-Relative Households

6.3% 7.0%

Male-Led Family Households

Males Living Alone

Non-Family Households

5.2%

28.5%

Ages 40-59

Ages 20-39

Racial Demographics Other

Female-Led Family Households

White

1.2% 9.7%

29.5%

7.6% 20.0%

24.4%

89.1%

Females Living Alone

Black

Community Map New Deal Era (1930’s-1940’s) Queensgate I (1948-1960’s) “OTR West” (2018-) Queensgate II (1970’s-1980’s) Suburbanization (1950’s-1960’s)

19th Century Row Houses 1930’s-1960’s Public/Subsitized Housing City West Apartments Betts Historic District

Housing Stock and “Urban Renewal” 5 minute walk 10 minute walk 15 minute walk

Transit

Demolished Historical Landmarks Historical Landmarks Schools Non-Profit Service Food Distribution Sites Restaurants Food Market

Services and Historic Landmarks

Existing Conditions

My site is located at the Lincoln Recreation Center on Linn Street, and the existing exterior and interior conditions of the building are identified through photographs and floorplans. The scope of the building that I am utilizing is the original 1940’s portion of the building with the 2001 addition of the building not included in the scope of the project so the Recreation Center is maintained as a community asset. This building currently serves as classrooms, and was modified in 2001 for the gymnasium addition. The lack of a formal entrance, light levels, and low ceilings are issues I tackled in my design proposal. The following diagrams demonstrate the existing conditions of the interior and exterior of the building.

Existing Conditions: Second Floor

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

Existing Conditions: First Floor

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

Existing Conditions: Third Floor PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

Conceptual Diagrams

The start of my design process began with diagrams exploring different conditions in the space. Using a mix of verbs by Richard Serra and my own verbs and descriptions, I created a matrix of diagrams to combine into various combinations to iterate conceptual ideas. Diagrams were then selected and curated into a composite conceptual diagram. The simple combination and individual diagrams were then applied directly to the design in order to demonstrate their application in the design.

The proposed floor plans are then compared with the existing building to demonstrate the architectural modifications of the building, with the red representing the proposed design and the gray representing the existing footprint.

To Open

To Flood

To Modulate

To Cover

To Inlay

To Hang

To Droop

Of Tension

To Distill

To Fracture

Of History

To Stretch

To Surround

To Hear

To Drape

Of Light

Of Planes

To Shift

To Cover-To Modulate

To Droop-To Cover

To Inlay-To Open

To Distill-To Modulate

To Open-To Hang

To Hang-To Flood

To Open-To Hang

To Inlay-To Distill

To Open-To Droop

To Fracture-To Open Shift

To Inlay Of History-To Stretch

To Shift-Of ModulateHistory

To Stretch-Of Droop Light

To Surround-Of Stretch Light

To Fracture Of Planes-To Shift

Of Planes-To Drape

Of Light-To Hear

To Drape-Of Light

Concept Diagrams

Concept Implementa

Roof and Skylight (Stretch-Droop)

Mullion Pattern (Fracture-Of History)

Sunken Entrance (Of History)

Modified Window (To Shift-Of History)

Garden and Ramp (To Inlay-To Surround)

ation Diagram

What is Being Modified?

First Floor Removal of stair from first floor to second floor.

Roof and Zinc Glazing (To Droop-To Open)

Expanded wall perimeters at all levels and demolition of interior ramp to recreation center.

Shifted entrance and plaza 4’-0” below existing entrance elevation.

Concourse and Roof (To Inlay-To Stretch)

Second Floor Glazing Apertures to match existing proportions and locations.

Removal of walls to accommodate commercial kitchen space.

Zinc Glazing Facade (To Open-To Inlay)

Addition of Culinary Concourse ramp system to connect all levels of the building.

Third Floor Concourse and Learning (To Modulate-To Inlay)

Shifted exterior facade with glazing aperture locations and proportions to match existing.

Opening of Roof and core of building for vertical garden space.

Floor plate removed to create tall, vertical spaces along concourse.

Instructional Process (To Modulate-To Shift)

First Floor Plan

The first floor of Nourish relates the most to the plant stage of the instructional process. The main entrance and offices are on this floor, with the two Beginner’s Kitchen, a vertical garden with rotating plant trays, and a community hub where presentations and talks can be held. This floor also begins the culinary concourse, which is the ramping circulation system that meanders throughout the building, connecting all instructional development from the first to the third floor.

First Floor Plan

7 9

4

6

UP

8

5 1 2 3

3

4

Key

N

1

Admin Office

5

Storage

2

Dietitian

6

Mechanical

3

Beginner’s Kitchen

7

Community Hub

4

Restroom

8

Vertical Garden

9

Cold/Dry Stor.

Second Floor Plan

The second floor is primarily dedicated to the Grow level of the instructional process. This level features two of the three Lifestyle Intermediate Kitchens and a professional kitchen where the community can receive culinary training that can be used later in the restaurant industry.

The concourse continues ascending in the space, parallel to the student’s ascension of knowledge, skills, and confidence as they continue learning.

Second Floor Plan

12

12

7

DN

11

UP

8 10

11 4

107

UP

12

N

Key 10

Pro Kitchen

11

Lifestyle Kitchen

12

Culinary Concourse

Third Floor Plan

The third floor demonstrates the Bloom level of the instructional process.

The third floor is dedicated to the sharing and preservation of food and cooking knowledge for the community. This floor features the third Lifestyle kitchen, as well as a Digital Media Lab where podcasts and videos can be created to share with the greater community. The Dining Pavilion features seating from small groups and individuals as well as a large table where the community can come together and share a meal. The Cooking Library space provides an archival area where digital and print information such as podcasts, cookbooks, and individual recipes can be stored and shared for future learners.

Third Floor Plan

14

8

13 11 4

15

12

N

12

Key 13

Digital Media Lab

14

Dining Pavilion

15

Cooking Library

Materiality, Lighting, and Furniture

Longitudinal Mater

The longitudinal section of the building highlights different kitchen spaces, the Digital Media Lab, and the Cooking Library. These spaces feature light wells to allow natural light to enter the spaces. The light wells combine reflectivity from the sun and artificial lighting to illuminate the spaces at all points of the day. The Cooking library and the Lifestyle Kitchen are visualized in greater detail to show the materiality, lighting, and furniture used in these spaces. The Cooking Library uses naturally finished White Oak, a native species of tree to Cincinnati; with other materials such as an abstract pattern wallcovering and copper metal in the screen and casework hardware to provide a unified palette. The White Oak and copper is used throughout the building in order to make occupants feel comfortable and welcomed in the space and to unify all the spaces from the first floor to the third floor. The different kitchen areas have different colors identified in the plasterwork on the walls to identify their role in the instructional process. Red plaster is applied in the Beginner’s Kitchens, blue in the Lifestyle Kitchens, and gray in the Professional Kitchen. A central atrium over the vertical garden at the center of the building is used to grow food for use in the cooking classes and also allows light to enter the spaces. The presence of the plants in the garden provide a visual connection to nature for occupants to make the spaces pleasant and welcoming for occupants to learn and grow. The use of the light wells and the central atrium skylight provide ample natural light to the kitchens, library, and dining pavilion despite these spaces having no direct access to natural light via vertical exterior walls.

T

L

Cooking Library Pendant

Stool Light Oak

Coffee Table Marble and Copper

Directional Can

Recessed Linear

Area Rug Luster

Cove Light

riality Section

Lifestyle Kitchen Quartz

Swivel Lounge Chair Grey Woven and Dark Blue PVC-Free Faux Leather

Wallcovering

Reflective Glass

Light Oak Veneer

Lounge Sofa Copper, Woven Blue and Woven Darning Upolstery

Copper

Cove Light

Recessed Linear

Light Oak Veneer

Textured Plaster

Copper

Porcelain Tile

Cement Tile

Soapstone Quartz

Textured Plaster

Materiality, Lighting, and Furniture

Transverse Materia

The transverse section highlights the Beginner’s Kitchen, The Dining Pavilion, the Cooking Library, the Lifestyle Kitchen, and the Community Hub. The Community Hub is an open space on the first floor of the building that can be used for lessons and assembly space for the community. This space has stadium style seating and a view to the vertical garden from the seats. The Dining Pavilion emphasizes approachability and comfort.

The space can be divided using sheer curtains and features warm wood, copper, and marble; as well as soft, rounded lighting fixtures and direct and indirect lighting. The Beginners Kitchen uses continuous bands of light to illuminate the space, along with under-cabinet lighting and lighting in the custom copper hood. The pendants in this space provide lighting for the cooking table where students can participate with the teacher in the cooking process.

T

L

Dining Pavilion Cove Light

Area Rug Dapple Moss

Pendant

Drapery Sisal

Recessed Linear

Suspended Lamp

ality Section

Beginner’s Kitchen Quartz

PVC-Free Faux Leather

Terrazzo Floor

Porcelain Tile

Copper

Light Oak Veneer

Cove Light

UP

Cafe Chair Gray or Blue Woven Seat Fabric with Light Oak

Table Base Copper with White Marble Tops

Counter-Height Chair Light Oak with Black Painted Aluminum

Pendant

Recessed Linear

Light Oak Veneer

Soapstone Quartz

Copper

Textured Plaster

Cement Tile

Illuminated Glass

Textured Plaster

The Culinary Concourse

The Culinary Concourse is the ramping circulation system that brings students and community members to all the spaces in the building. The concourse has ample natural light as it surrounds the instructional spaces and also faces out to the street and greater community. The pendant lighting is staggered to appear as if the light is floating and meandering to mimic the meandering of memory in minds, and the handrails are illuminated to encourage use. The exterior wall of the concourse features a mix of transparent and illuminated translucent glass.

The proportions of the mullions and transparent glass mimic the proportions of the Italianate Row Houses that once sat on this site and exist in other parts of the West End. These proportions connect the building to the greater community and pay homage to the memories of past built environments on and around the site. At night, the translucent panels, using LED lighting in between the glazing layers in the mullions, illuminate to provide additional interior lighting as well as act as a beacon of light and knowledge to the greater community. This illumination can be seen in the exterior street view of Nourish.

Culinary Concourse Suspended Lamp

Textured Plaster

Terrazzo with Channels

Copper

Illuminated Glass

Textured Plaster

Street View Bollard Light

Stand-Up Light Letters

Backlighting

Custom Panel

Common Bond Brick

Illuminated Translucent Glass

Copper

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

Concourse Details 3”=1’0”

1'-0"

3 5'-34"

5 116"

3 8"

5 116"

1 4"

3 18"

1 4"

DOUBLE-PANE TRANSPARENT GLAZING RUBBERIZED SEALING

1 14"

INSULATED CONDUIT EMBEDDED IN MULLION

RUBBERIZED SEALING 3"

6"

Mullion Detail

1 4'-04"

PRODUCED BY AN AUTODESK STUDENT VERSION

3"

WOOD BLOCKING CORE 1/16” COPPER CLADDING LED LIGHTING WITH TRANSLUCENT DEFLECTOR

1 12"

1 4"

1/2” RADIUS ALUMINUM CORE 1/4” THICK 10% REFLECTIVE TEMPERED GLASS

1"

3 4"

3 5'-74"

1 4"

R

1 2"

ILLUMINATED RAILING

3'-0"

1 15'-22"

PENDANT LIGHTING

4-PANE TRANSLUCENT GLAZING

19 32"

LED LIGHTING

7" 16

15 16" 3 116"

INSULATED CONDUIT

4'-1"

1 42"

4'-1"

9'-0"

Enlarged Section

Hand Rail Section Detail

1/2”=1’0”

3”=1’0”

Wall Section 3/4”=1’0”

Nourish Concept

Food and Cooking Research

A Community-Centered Culinary Institute Nourishing the Mind, Body, and Soul of the West End Community in Cincinnati, Ohio Nourish the Mind Nourish provides cooking training and opportunities to explore the world of food to school aged children, teens, and adults in the West End.

Nutrition

Wellness Strategy COVID-19 and the Future

The Psychology of Food Conditional Taste Aversions

Food and Memory

The concept of developing a tasting profile based on positive and negative experiences.

Humans have a predisposition to certain tastes; and prefer salt, fat, and starchy flavors.

Preference to flavors change over time and repeated exposure to flavors can change preferred tastes to food.

“Food involves very basic, non-verbal areas of the brain that can bypass your conscious awareness. This is why you can have strong emotional reactions when you eat a food that arouses those deep, unconscious memories.

You can’t put those memories into words, but you know there is something that food triggers deep within your past.”

Global Awareness Fades

“Roller Coaster Ride” Cases rise and fall, vaccination rates continue but cannot keep up with cases.

“Like Old Times” The pandemic is over, and life continues as before without changes to the built environment.

-Susan Krauss Whitbourne, Professor Emerita University of Massachusetts Amherst, BBC Travel

Nourish the Body Exploration of Nutritious foods and healthy lifestyles with on-site guidance from a Dietitian and a facility that utilizes farm-to-table practices.

Cooking Training and Nutrition

Cooking

Cooking programs are shown to improve the food and nutrition decisions of adults, especially men and minority groups.

Nourish the Soul Fellowship is fostered between all generations of West End Community members through sharing meals and swapping stories and recipes.

COVID-19 Pandemic Continues 1+ Year

Cooking programs are shown to expose children to new foods, especially fruits and vegetables; and improve self-efficacy of nutritious foods. Cooking programs also instill confidence in youth to help prepare meals at home.

Memory

“Never-Ending Tunnel” Restrictions persist and people continue to wait for vaccination opportunities.

Changes to built environment become permanent.

49%

45%

Global Awareness Persists

51%

55%

51% of heads of family express strong interest in preparing a greater variety of meals for their families6.

55% of families express strong interest in learning how to cook healthy meals5.

-APCO Insight, 2012

-APCO Insight,2012

West End Statistics

Existing Conditions:

West End Profile

New Deal Era (1930’s-1940’s) Queensgate I (1948-1960’s) “OTR West” (2018-)

Population Ages

Neighborhood immediately west of the Central Business District and Over-the-Rhine

Queensgate II (1970’s-1980’s) Suburbanization (1950’s-1960’s)

19th Century Row Houses

Ages 60+

Ages 0-19

14.3%

6,627 residents as of 2010

1930’s-1960’s Public/Subsitized Housing

31.1%

City West Apartments Betts Historic District

26.1%

31.8% poverty rate (Based on individual income of less than $12,760 for one person household.)

Housing Stock and “Urban Renewal” 5 minute walk

Median Household Income: $12,908.

10 minute walk 15 minute walk

Spouse-Led Family Households

Transit

6.3%

5.2%

7.0% Male-Led Family Households

Demolished Historical Landmarks Historical Landmarks Schools Non-Profit Service

Non-Family Households

28.5%

PRODUCED BY AN AUTODESK ST

Ages 40-59

Household Types Non-Relative Households

Ages 20-39

Racial Demographics Other

Female-Led Family Households

White

1.2% 9.7%

29.5%

7.6% 20.0%

Food Distribution Sites

“Build Back Better”

PRODUCED BY AN AUTODESK STUDENT VERSION

Community Map

COVID-19 Pandemic Ends in 1 Year

24.4%

89.1%

Restaurants Food Market

Males Living Alone

Females Living Alone

Black

Services and Historic Landmarks

Concept Diagrams

UTODESK STUDENT VERSION

Concept Implementation Diagram

To Cover-To Modulate

To Droop-To Cover

To Inlay-To Open

To Fracture-To Open Shift

To Inlay Of History-To Stre

To Distill-To Modulate

To Open-To Hang

To Hang-To Flood

To Stretch-Of Droop Light

To Surround-Of Stretch Li

To Open-To Hang

To Inlay-To Distill

To Open-To Droop

Of Planes-To Drape

Of Light-To Hear

What is Being Modified?

First Floor Plan

First Floor Removal of stair from first floor to second floor.

Roof and Skylight (Stretch-Droop)

Expanded wall perimeters at all levels and demolition of interior ramp to recreation center.

Roof and Zinc Glazing (To Droop-To Open)

Shifted entrance and plaza 4’-0” below existing entrance elevation.

Mullion Pattern (Fracture-Of History)

7

Second Floor

Concourse and Roof (To Inlay-To Stretch)

9

4

UP

8

1 2

Glazing Apertures to match existing proportions and locations.

3

Removal of walls to accommodate commercial kitchen space.

Sunken Entrance (Of History)

Zinc Glazing Facade (To Open-To Inlay)

Addition of Culinary Concourse ramp system to connect all levels of the building.

Third Floor Modified Window (To Shift-Of History)

Concourse and Learning (To Modulate-To Inlay)

Shifted exterior facade with glazing aperture locations and proportions to match existing.

Opening of Roof and core of building for vertical garden space.

N

Floor plate removed to create tall, vertical spaces along concourse.

Garden and Ramp (To Inlay-To Surround)

Instructional Process (To Modulate-To Shift)

Longitudinal Materiality Section

Transverse Materia

T

L T

L

Beginner’s Kitchen Cove Light

UP

Counter-Height Chair Light Oak with Black Painted Aluminum

Pendant

Recessed Linear

Light Oak Veneer

Culinary Concourse Soapstone Quartz

Copper

Textured Plaster

Cement Tile

Illuminated Glass

Textured Plaster

Suspended Lamp

Lifestyle Kitchen Textured Plaster

Terrazzo with Channels

Copper

Illuminated Glass

Textured Plaster

Cove Light

Recessed Linear

Light O Veneer

Instructional Process

User Journey Meet Micah

Bloom Spaces that emphasize sharing gained cooking knowledge, exchanging ideas, and creating memories with neighbors of all generations.

“Build Back Better” Society returns to a new normal and make certain wellness strategies permanent. There is a push for health and sustainable retrofits for buildings. These changes are unequally implemented with non-affluent communities seeing fewer wellness retrofits.

Grow

Pains

She Is:

Pains

She Is:

Pains

10 years old

Spends time home alone

32 years old

66 years old

Curious and Full of Energy

Cannot cook or prepare snacks

Busy single parent of two

Works long hours and weekends.

Lonely with few friends in neighborhood.

From a single parent household

Limited opportunities for hands-on learing in virtual school.

Gains Wants to meet new friends.

Explore

: First Floor

Retired with a part time job.

Limited time and cooking skills

Opportunities

Gains

Opportunities

Gains

Opportunities

Hands-on exploration to learn skills

Bonding time with children.

Family cooking classes

Wants to socialize with community.

Ability to mentor and nurture next generation.

Meet new friends to hang out with

Security for children after school.

Wants to give back to community in some way.

Pass on skills and knowledge.

Cooking Tool Exchange Connect and receive

Learning how to cook

1.

Existing Conditions: Second Floor

Feels disconnected from community.

Works two jobs and lives in the West End

Mentorship

Students are beginning their learning journey.

Spaces emphasize spaces to become familiar with the food philosophies of Nourish and spaces are designed for people to meet each other for the first time.

Lives alone, has grown children.

Essential pandemic worker.

Plant

Design will cater to future pandemics and use the WELL guidelines to create spaces that are well-ventilated and create a sense of comfort for the mind and body. The assembly and instructional spaces will be flexible for different uses and any future health emergencies.

Meet Lucille

He Is:

Instructional spaces that build cooking skills and enrich fellowship amongst classmates and teachers. Students are confidently learning in the kitchen.

Design Intent

Meet Faith

Wants to be healthier.

support from neighbors.

2.

3.

4.

5.

Micah

3:30pm: Leaves School for Nourish

4-4:30pm: Nutrition and food discussion with classmates

4:30-6pm: Cooking class based on lesson.

6-7pm: Share a meal with classmates

7:15-8pm: Record podcast episode about lesson.

Faith

3:30pm: Walks to Nourish

4pm: Meeting with dietitian about family meal plan.

4:30pm-6pm: Class with neighbors making healthy recipe

6:15pm: Meets children in Community Hub

6:30pm: Neighbors eat together with kids.

Lucille

9:30am: Preps for cooking class.

11am-12:30pm: Teaches cooking class.

12:30pm: Works with class to clean up.

1-2:00pm: Eats meal with class.

2-3:00pm: Looks for recipes in Library

Existing Conditions: Third Floor

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

TUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN

etch

To Shift-Of ModulateHistory

To Open

To Flood

To Modulate

To Fracture

Of History

To Stretch

ight

To Fracture Of Planes-To Shift

To Cover

To Inlay

To Hang

To Surround

To Hear

To Drape

To Drape-Of Light

To Droop

Of Tension

To Distill

Of Light

Of Planes

To Shift

Second Floor Plan

Third Floor Plan

PRODUCED BY AN AUTODESK STUDENT VERSION 12

12

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION 6 7

14

11

5 DN

UP

8 4

10 13

11

11

4

4

107

UP

15

12

12

PRODUCED BY AN AUTODESK STUDENT VERSION

Key

Key

N

10

Pro Kitchen

13

Digital Media Lab

2

Dietitian

6

Mechanical

11

Lifestyle Kitchen

14

Dining Pavilion

3

Beginner’s Kitchen

7

Community Hub

12

Culinary Concourse

15

Cooking Library

4

Restroom

8

Vertical Garden

9

Cold/Dry Stor.

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

Concourse Details 6"

Mullion Detail 3”=1’0”

1'-0"

5 116"

3 8"

5 116"

1 4"

3 18"

1 4"

DOUBLE-PANE TRANSPARENT GLAZING RUBBERIZED SEALING INSULATED CONDUIT EMBEDDED IN MULLION

1 14"

Storage

RUBBERIZED SEALING 3"

5

3 5'-34"

Admin Office

PRODUCED BY AN AUTODESK STUDENT VERSION

1

Key

N

ality Section

1 4'-04"

PRODUCED BY AN AUTODESK STUDENT VERSION

3"

WOOD BLOCKING CORE 1/16” COPPER CLADDING LED LIGHTING WITH TRANSLUCENT DEFLECTOR

1 12" 1 4" 1 4"

1/4” THICK 10% REFLECTIVE TEMPERED GLASS

1"

3 4"

3 5'-74"

1/2” RADIUS ALUMINUM CORE R

1 2"

ILLUMINATED RAILING

3'-0"

1 15'-22"

PENDANT LIGHTING

4-PANE TRANSLUCENT GLAZING

19 32"

LED LIGHTING

7" 16

15 16" 3 116"

INSULATED CONDUIT

4'-1"

1 42"

4'-1"

9'-0"

Enlarged Section

Hand Rail Section Detail

1/2”=1’0”

3”=1’0”

Wall Section 3/4”=1’0”

Dining Pavilion

Cooking Library PRODUCED BY AN AUTODESK STUDENT VERSION

Copper

Porcelain Tile

Cement Tile

Soapstone Quartz

Textured Plaster

Cove Light

Pendant

Recessed Linear

Suspended Lamp

Quartz

PVC-Free Faux Leather

Terrazzo Floor

Porcelain Tile

Copper

Pendant

Light Oak Veneer

Directional Can

Recessed Linear

Cove Light

Quartz

Wallcovering

Reflective Glass

Light Oak Veneer

Copper

PRODUCED BY AN AUTODESK STUDENT VERSION

Textured Plaster

PRODUCED BY AN AUTODESK STUDENT VERSION

Oak r

12

PRODUCED BY AN AUTODESK STUDENT VERSION

3

8

Area Rug Dapple Moss

Drapery Sisal

Cafe Chair Gray or Blue Woven Seat Fabric with Light Oak

Table Base Copper with White Marble Tops

Stool Light Oak

Coffee Table Marble and Copper

Area Rug Luster

Swivel Lounge Chair Grey Woven and Dark Blue PVC-Free Faux Leather

Lounge Sofa Copper, Woven Blue and Woven Darning Upolstery

Conclusion Nourish’s mission as a community-centered cooking school in the West End combines memory and nutrition; the past and the present. Through research about the human relationship to food supported by the desire for people of all ages to learn how to cook, Nourish’s mission is supported by the basic love of community and the love of food. The design proposal uses the instructional process of plant, grow, and bloom to programmatically organize and design three different kitchen classroom styles, a community hub for lessons, and spaces for community members to come together and share a meal or share a recipe on-site and out in the greater community.

The meandering Culinary Concourse ties the instructional process together and provides moments to view learning-in-action while honoring memories of the past. The use of different lighting techniques allow natural light to enter the interior of the space, while providing a sculptural element that includes artificial lighting elements to illuminate the space in an unconventional and dynamic manner. The unified material palette throughout the building conveys a welcoming and nurturing environment while connecting with natural textures and visuals. The West End community has faced monumental changes in the past, and 2021 is no different. A community is more than its historic architecture and past events, it is about a group of people who become neighbors. Nourish seeks to bring everyone to the table to preserve those memories of the past while creating memories for the future. This design proposal achieves this goal, and provides the space necessary for students, teachers, and community members to forge new trails and create new memories, all around the universal truth of nourishing the mind, nourishing the body, and nourishing the soul.

Thank You!

I want to thank my family, classmates, and professors for the encouragement and support during this project’s journey. I would especially like to thank Dr. Edson Cabalfin for all the encouragement and support during the research phase, and Dr. Gregory Marinic during the design phase of this project. I would also like to thank Dr. Anne Delano Steinert for providing guidance with my community research during the History of American Cities course taught in summer of 2020. I lastly want to thank those of you who have viewed and read about Nourish for your interest and support of the Interior Design program at the University of Cincinnati.