Mrogers 2014

portfolio mary rogers

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PORTFOLIO MARY ROGERS

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Interactive Facade Crossroads District, Kansas City, MO First Fridays, Oct 4, 2013

Better Block Kansas City is an organization dedicated to promoting roads that are pedestrian friendly. The organization does an annual event that reimagines a city block as a “more complete street.�

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Interactive Facade

This year Better Block KC took place at the intersection of 19th and Main St. in the Crossroads District. The collaboration between individuals and local organizations resulted in a successful transformation of a city block.

KCDC’s contribution included a design/build project that acted as a temporary facade for the marketplace at the northeast corner of the site.

before

Interactive Facade

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PROJECT TIMELINE

Better Blocks meetings with community members

Studio charettes

Studio charettes

AUGUST

On-site construction and assembly

OCTOBER 4th

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Interactive Facade

9:00 am

On-site construction and assembly

11:00 am

Gathering of materials

Full scale mock-up

Site Cleanup

SEPTEMBER

Counter assembly

3:00 pm

Better Block KC 2013

8:00 pm

Interactive Facade

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FUTURE KANSAS CITY STREET CAR LINE SITE PLAN

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INTERACTION DIAGRAM The transparent nature of the vertical pallets allowed varying degrees of visibility into the marketplace. Three countertops bridged the existing fence, eliminating this edge as a barrier and promoting interaction between pedestrians walking along Main St. and vendors inside the marketplace.

customer

ity un m g m tin co sea

exiting fence

vendor

Interactive Facade

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MATERIALS: PALLETS

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Built using pallets and other recycled lumber, the structure stood as an example of environmentally conscious design. A seating configuration at the northern edge created a transition from the facade to a main entry point for the market. After the sun set, florescent lights running horizontally along the top and bottom edges of the pallets illuminated the sidewalk along Main St. and drew even more people to the site. People paused from the excitement of First Fridays to sit along the stacked pallets and enjoy the pedestrian oriented streetscape.

Interactive Facade

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EVENT PHOTOS

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FURTHER USES

Interactive Facade

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New Orleans Culinary Incubator Mid City, New Orleans, Louisiana (NOLA)

The New Orleans Culinary Incubator Lab (NOCI-lab) a place for the exploration of new ideas, experimentation, and the creation of forward-thinking solutions for food production and city life. 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 incubator is to cultivate entrepreneurs while they formalize and grow food businesses, providing space at low cost in a commercial kitchen, specific technical assistance to industry and

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access to opportunities to sell their food products. Its vision is that participants will become economically self-sufficient and contribute to the economy by doing what they love to do.

These programs will build upon local urban agricultural initiatives and sustainable programs providing a holistic approach to achieve real change in the community’s access to healthy food. This culinary lab will strive to meet basic food needs and, at the same time, foster opportunities for community members to build mutual support networks, connect to resources and find their voices on the underlying causes of hunger and poverty.

Community Garden

Communal Kitchen Farmer’s & Flea Market

Tool Library & Wood Shop

Urban Garden

Commercial Garden

Public Market Think Tank

Liberty’s Kitchen Cafe

Commercial Kitchen

Distribution Network Grocery Food Truck Commissary

Business Incubator

Culinary Incubator

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PROJECT INTENT 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 Incubator-Lab (NOCI-Lab) is a place to CULTIVATE innovative ideas regarding the factors that contribute to a REVIVal of a previously healthy and vibrant COMMUNITY, Mid-City.

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New Orleans has a unique history of Public Markets and changing food geography, yet the current food system has become so industrialized that many members of the New Orleans community do not know the original source of their food. We aim to re-establish that connection RELATIONSHIP with food, and to bridge the ever widening gap between consumer and produce. The NOCI-Lab will strive to REVIVE the regional food structure and to ensure access to fresh, healthy groceries while CULTIVATING supporting the local economy and promoting environmental sustainability.

revive

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

relate

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

cultivate

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

and attention.

COMMUNITY

Culinary Incubator

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ET ST RE OA D BR

EXISTING CONDITIONS

Primary road Secondary road Tertiary road Food sources

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Broad Street is home to roughly 110 varied businesses, which provide goods and services to the neighborhoods immediately surrounding the commercial corridor, as well as the region. The thoroughfare has been quickly rebuilding itself since Hurricane Katrina, but given its physical nature – blighted property and wide avenues for vehicular traffic – it is difficult to build a strong sense of community along the corridor. Each day, hundreds of business owners, employees, customers, and other users come to Broad Street, but fail to interact with one another.

Southeast Facade, Roof Parking Lot

Northwest Facade

Built in 1964, the former Schwegman’s was designed by New Orleans architect Albert C. Ledner. This is one of his many Regional Modernism buildings, and has become an important landmark in the community. The name was later changed to Robert’s Fresh Market at 300 North Broad Street, but has ceased operation and been sitting vacant since Hurricane Katrina. The site flooded with up to 4 ft. of water.

The building is 59,000 GSF. The entire lot is approximately 3.26 acres and includes 150 parking spots. The roof has been designed as a parking lot.

Culinary Incubator

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DESIGN CONCEPT

1.

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

2.

The front bay is removed from the existing building. Bays are also removed from the sides and roof to allow for more light to enter the existing building.

rcial Commtcehen Ki

Busines

Ma

k Tan ink t Th arke M

The new buildings and circulation paths, following the patterns of the existing neighborhood.

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t

rke

t

rke

Ma

3.

ator

s Incub

ator

s Incub

Busines

k

an kT

in Th

4.

The resulting mass diagram with community and commercial divisions.

BUILDING DIAGRAMS

HVAC Zoning

climate controlled: year round summer months only when occupied

Structure

HVAC system

Egress

Watershed

Culinary Incubator

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scale: 1/16” = 1’ - 0”

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scale: 1/16” = 1’ - 0”

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Demonstration Kitchen Outdoor Classroom Breezeway Office Bathroom Storage Courtyard Farmer’s Market Pavilion Entrance Reception Area Think Tank Elevator Business Incubator Conference Room Support Space Fire Stair

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Jack & Jake’s Grocery Food Truck Commisary Liberty’s Kitchen & Cafe Cart Escalator

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Catering Kitchen Event Space Outdoor Event Space Bathroom Storage Entrance Elevator Business Incubator Break Room Conference Room Support Space Fire Stair

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Day Care Office Outdoor Playspace Tool Library Seed Bank Greenhouse Community Garden Cart Escalator Parking

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1/ " / 1'-0"

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East -West Section

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Site Plan

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Culinary Incubator

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Slab Wood Joist 6 x 14

Girders: W12 x 18 Beams: W8 x 14 HSS8 Hollow Structural Steel 8x8

Passive Cooling Strategies: Large Fans Large opperable windows: on both windward and leeward sides for cross-ventilation.

Shading Plantings

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Wood Flooring Wood Flooring Treated Wood Treated WoodSleeper Sleeper

Vapor Barrier Vapor Barrier Styrofoam Form Styrofoam Form Structural Slab Grade Structural Slabonon Grade

Preformed Joint Filler Concrete Fill around Column 8” x 8” HSS8 Steel Tube Column Steel Bearing Plate Anchor Bolts 4” Gravel Base: crushed rock fill Pile Permeable Joint Material

2’ x 2’ Concrete Posts

Prevailing SE Winds

Culinary Incubator

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Wellness Center Massachusetts St. Lawrence, KS

This is more than a gym, but a holistic approach to health & wellness. The facility includes a weightlifting and work-out area, exercise pool, yoga studio, and meditation garden.

To compliment traditional health club offerings, the Lawrence Wellness Center also includes a massage therapy room, nutritional coach, cafe, and a reading room bookstore.

12,000 sq. ft. cafe & dining exercise space swimming pool yoga studio offices

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Site Plan

Wellness Center

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DESIGN CONCEPT

pm

Summer Solar Gain

1pm

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m

12p

m 11a

11a

m

Winter Solar Gain 10

10a

am

m

Mind

9a

m

Body/Relaxed

Body/Rigorous

Service

Social

Service

Light Well Utility Activity

Circulation

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Light Well

Wellness Center

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FINAL DESIGN

Level 1, View of Cafe into Atrium

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Level 1 1. Retail 2. Lobby 3. Bookstore/Reading Room 4. Cafe 5. Kitchen 6. Atrium 7. Conference Room

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Level 2 8. Director’s Office 9. Office Support Space 10. Employee Offices 11. Restroom 12. Mechanical Elevator 13. Passenger Elevator

1. Aerobic Space 2. Weight Room 3. Men’s Locker Room 4. Women’s Locker Room 5. Trainer’s Offices 6. Councilor

7. Nutritionist 8. Massage Room 9. Nurse’s Office 10. Elevator 11. Open to Below

Level 3, Exercise Pool, looking toward Atrium

Level 4, Silent Garden

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Level 3 1. Trainer’s Office 2. Exercises Pool 3. Men’s Locker Room 4. Women’s Locker Room 5. Men’s Sauna

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Level 4 6. Women’s Sauna 7. Mezzanine Aerobic Space 8. Mezzanine Aerobic Classroom 9. Elevator 10. Open to Below

1. Yoga Classroom 2. Silent Garden 3. Restrooms 4. Elevator 5. Open to Below

Wellness Center

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Mind

Body/Relaxed

Body/Rigorous

Service

Service

Social

Conceptual Diagram

Section

Light Well Utility Activity

Circulation

East Elevation

West Elevation

Wellness Center

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KU feildstation home for universal design

The design a master plan for three separate, but integrated universal eco‐houses (ecologically sensitive houses designed based on universal design principles) at the Kansas University Field Station (KUFS). Each house would accommodate one of the following “types” of tenants: caretaker(s), researcher(s), docent or “helpers”, or a visiting KU guest.

In addition to the master plan, a design for one of the three universal eco‐houses was completed.

This house will be used primarily by a caretaker, who may have a spouse or partner, and perhaps children. However, in the absence of a caretaker the house could accommodate three graduate students working on the field station, or a resident researcher and his/her family. Alternately, the house could be used as a university guesthouse for a visiting faculty for a year or so. Or, it could house a docent – perhaps someone retired (who might have a partner) who would live on the area and help with programs, events, or other aspects.

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Therefore, the design of the precinct and the house provided an appropriate level of flexibility, territoriality, privacy, security, dignity, access, and social participation for these users – young or old – in a way that interfaces nature and technology in the most favorable terms. The architecture of the precinct is to be an ‘icon’ promoting the image of the Field Station for it’s science-based stewardship of natural resources.

KU Feildstation

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Photography

West Bottoms

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West Bottoms

Photography

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River Market

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Barney Allis Plaza

Photography

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