program final
DESCRIPTION
spokane public marketTRANSCRIPT
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PROGRAM
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Atticus Café
Atticus Observations:
Retention - Atticus retains people all hours of the day, all days of the week
Flow - Customers start out shopping and then patron the café
Social Outlet - Great place gather and talk
Friendly Baristas - Carry one-on-one conversations with possible regulars
“we are a coffee and gift shop, we make really good coffee and sell cool stuff.” – Atticus Staff
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field research
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kitchen engine
Notes:Stacked Ovens
Lots of Storage
Prep Sink
Large Refrigerator
L shaped
TV’S
Over Head Pots
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field research
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food revolution
Notes:FRESH FOOD !
Ovens
Lots of Storage
Prep Sink
Large Refrigerator
Different Tables
Over Head Pots
Tons of Utensils
Open Space
Always making
Cooking Fun !
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research
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EXISTING SPACE
The Spokane Public Market is designed to be part of a central community gathering and meeting place close to the downtown Spokane business core. It is a place where the community can interact with regional food and farm producers, artisans and other unique small businesses which produce products that celebrate the creativity and vitality of the Northwest
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“ The Mission of the Spokane Public Market shall be to establish a regional year-round public market as an educational and cultural center near downtown Spokane where farmers, artisans, and value-added food producers can sell directly to the public. To function as a small business incubator for our vendors. To provide an economic and aesthetic stimulus to our surrounding neighborhoods and promote sensitivity to our environment.”
BR3 development group
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PLANS & GOALS
BR3 development group
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needs
Comfortable community gathering space
Brand Identity
Permanent place for venders
Individualized structures
Cohesive ecstatically pleasing vendors stations
A place to show how to use their products
Focus on traffic flow into the new space
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VISUAL MAP
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All developed spaces should be consistent to the identity of the market while having its own unique experience. This will keep the adaptive reuse theme that is consistent with the market and should also help give the sense of community either though classes that are being taught or the employees work ethic.
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DEVELOPMENT
The space should have a fun upbeat vibe that allows the customers to stay and relax and learn how to use local produces .
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Market Story- “Doing things different”
“Many Rock Farm is all-natural home of the “Happy Pig”. We do not use hormones, chemicals, and do not add water to any of our meat! We sell pork packages by the half, whole, as well as by the pound. We also have fresh whole chickens, sausages, kielbasa, and lamb.” - Owner of Many Rock Farms
I spoke with owner of Many Rock Farms and he was proud to tell me about how he does things “differently.” He has chosen to raise an endangered pig from Texas. Why? Because he does things differently. He found great joy in doing what others weren’t doing. He was proud of the fact that he treats his animals well… maybe too well! He was happy to supply the community with healthy meat free of chemicals and hormones. He also took great pleasure to talking to the people he supplied healthy food for. It was a nice break from his happy but dirty pigs.
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COMMUNITY
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third Place
The plan is to use a demo kitchen to teach kids how to cook dinners for their families. It will provide a wonderful after school environment for local Spokane kids to learn how to use healthy produce provided by the market and provide a fun work experience to learn how to cook. Classes will support the market by bringing in families and allowing venders to give classes on how best to use their produces. The demo kitchen will be modeled after Jamie Oliver “Food Revolution.”
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circulation
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conceptual design
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conceptual design
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functional requirements
Demo Kitchen:Comercial stand up Refrigerator
Stacked Stoves
Commercial Stoves
Enough Counter Space for a class
of 6-10 Children
6 Burners
Track Lighting
Prep Sink
Wash Area
Setting Area:One 12ft long Table
Built in Bench
Reclaimed Wood Chairs
Railing is Old Pipes
Outside will be Stainless Steel
tables and seats
Track Lighting
Task Light
Downstairs Sets and Tables
will be Reclaimed Wood
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inspiration
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floor plans
First Floor NTS Second Floor NTS
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Section-Elevation NTS
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perspective
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Materials
reclaimed wood
copper
pressed tin
stained concrete
plaid
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lighting zones
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lighting plan
First Floor NTS
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Second Floor NTS
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LIGHTIGN SCHEDULE
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This project will facilitate an attachment to place and the community though food
MISSION STATEMENT
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goals
Encourage healthy eating habits through learning the skill of cooking
To create a social, friendly environment that allows one to connect with the space
Supporting family connections through relationships with local farmers
This project should provide an symbol for Spokane at large
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the end