St. Roch Market

From New Orleans Wiki

Students from Cornell University’s City and Regional Planning department traveled to New Orleans over their spring break March 17-26, 2006. The trip was planned as an expansion of the Historic Preservation program’s annual Work Weekend project and is part of a larger Cornell New Orleans planning initiative. Over 30 students and faculty traveled to New Orleans during the week of March 19-25.

Work took place both at the St. Roch Market and in partnership with ACORN (Association of Community Organizations for Reform Now). St. Roch, an 1875 open-air public market – supported by 24 cast-iron columns – was severely damaged during Hurricane Katrina. Originally one of 34 such structures in the city's public market system, St. Roch (pronounced "rock") supplied the neighborhood with fresh vegetables, fish, and meat. After WWII, New Orleans' market system was dissolved and St. Roch was leased to a seafood restaurant that, before Katrina, was long famous for its chocolate-colored gumbo, crawfish, and po'boys. Students prepared measured drawings of the market’s interior and exterior, including elevation, section, and floor plans, and also wrote conditions assessments for the entire structure. Other objectives accomplished included a survey of architectural styles in the surrounding neighborhood and large-format photography of the site. The St. Roch Neighborhood Association and many other interested parties is negotiating to lease the property to return the market to its historic use as a source of fresh food and a venue for local business incubation.

Students and faculty also worked with ACORN in their ongoing efforts to help homeowners deal with their damaged homes by removing debris and assisting with repairs. A contingency of students also helped ACORN in contacting displaced residents and planning community meetings. Several of the department's planning classes are working throughout the semester to support the community-based planning goals of ACORN.

The students also made time to experience the culture and food of New Orleans, enjoying tasty po’boys, beignets, and pots of gumbo and visited many of the area’s music establishments. Everyone came away with a deeper appreciation for the city and the trials it has been through and were impressed with the hospitality, warmth and friendship offered by the residents encountered during the week.

-By Stefanie Nobel, Cornell University