|Common House kitchens||<– Date –> <– Thread –>|
|From: ann zabaldo (zabaldoearthlink.net)|
|Date: Sun, 25 Jul 1999 23:21:17 -0500|
Hi everyone! In addition to finishing our by-laws, we are in the midst of designing our CH kitchen. I know there's been lots of talk over the years about kitchens on this list. But I don't recall this particular question. If my memory is faulty please forgive the repetitious question. This is about whether to have an "open" kitchen or a "closed" kitchen. That is, a kitchen that is designed w/ only 3 complete walls so one can easily see into the kitchen and easily see and talk to people working or have a kitchen w/ all four walls that has pass throughs for getting food and returning dirty dishes etc. (I hope I described this ok!) The "open" kitchen is seen as increasing the friendly atmosphere of the CH and being less commercial. The "closed" kitchen is seen as providing a more structured space for cooking, enhancing efficiency thus making sure the meals are prepared on time w/out interference from residents casually walking by and trying to start a conversation. (Fewer interruptions.) The "closed" design is seen as being less noisy overall. We are interested in the following: 1. What type of kitchen does your CH have? (Open/closed) 2. What are the pluses and minuses of the kitchen you have? (In terms of it being "open" or "closed?" Please don't consider the particular layout -- that is relationship of various working places to each other or whether or not you have commercial or residential equipment, etc unless you feel these things were enhanced or restricted by the overall open or closed off design. We're interested in the overall design and how well the *design* works.) 3. How many times per week do you have meals? (These are meals prepared for the whole community -- please don't include "supper clubs.") 4. Approximately how many adults do you serve at each meal? 5. What do you think is the overall contribution of the design of your CH kitchen to the CH and to the community in general? (Example: enhances the friendly feeling of CH; meal preparation is faster etc.) Please feel free to write anything else about how the overall design of the kitchen influences/contributes to your community. If I see any trends in these responses I'll post the results back to the listserv. Thanks all! -- _______________________ Best -- Ann Zabaldo Zabaldo [at] earthlink.net Takoma Village Cohousing is now a *PATH Demonstration Project (Partnership for Advancing Technology in Housing) for HUD. We have received $35,000 from HUD for consulting fees to help us determine which energy systems and green materials are appropriate for our community. TVC: *first URBAN community in the mid-Atlantic *Groundbreaking mid-Sept *Ribbon cutting late March 2000 We expect to have a healthy waiting list by groundbreaking Email me for more details. Or visit our website at: http://www.home.earthlink.net/~takomavillag
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