News

Gable Stubbs, AIA, on the adaptive reuse of a vacant armory facility in Summerville, SC for a much needed community center.

When faced with the question of what to do with their centrally located, decommissioned National Guard Armory building, the Town of Summerville engaged SGA | NarmourWright Design to help guide them through the process of bringing this community resource back to life. Along with over twenty other new armories built across South Carolina between 1953 and 1972, the Summerville Armory featured a drill hall, an armory, a shooting range, offices, and training spaces. One particularly significant design element of the building is a bas-relief panel by sculptor Willard Newman Hirsch which depicts the history of the South Carolina Army National Guard. Recognizing the value and potential of this building, the Town saw an opportunity to repurpose the building, creating a much-needed, new community center.

SGA|NW worked with the Town to determine the best use for the building through a series of community input sessions. These sessions provided the Town with direct input from individuals and entities, reflecting the needs and priorities of the community. Through these “listening sessions,” the Town was able to define a vision and build a consensus for reinvention of the building.

The design team did a building assessment and analysis that documented the conditions of the site and the structure in order to determine the viability of this new vision. The analysis included the review of the existing building’s structure, systems, and envelope, as well a review of life safety issues. The resulting report provided a conceptual design approach for the renovation based on a program of uses identified during the input sessions. The report also outlined a solution for the project that took into account the key factors of cost effectiveness, location, the history of the building, and its intended use in order to achieve the Town’s vision within budget.

Choosing the Right Path

With the project program defined and the budget established, the Town was prepared to move for- ward with the renovation. SGA|NW worked with the Town to establish a Construction Manager @ Risk process in order to identify  a qualified contractor to work with the Town and the de- sign team to complete the project. Working together, the team finalized the project design, making decisions to provide for the best quality for the budget and schedule. With the final design, schedule, and price approved, construction began.

After several months of construction, the building’s trans- formation was complete — including structural upgrades, as well as new plumbing, HVAC, electrical, and life safety systems. Site improvements include the addition of a pavilion plaza for outdoor events, new parking and vehicular access, storm water systems, and new active and passive outdoor spaces. The resulting new Community Center features a variety of flexible interior and exterior spaces which accommodate a broad range of uses.

Things to Consider

Perhaps no project type creates as much excitement and expectations as does the planning for a new or renovated recreation/community center. Each project has specific goals that need to be considered and defined, so proper planning is essential to the success of these facilities. SGA|NW is uniquely qualified in planning, design, and construction administration to help you and your team find the best solution.

About Gable

Gable, a Principal with SGA|NW, has practiced architecture for over 30 years and has experience in the planning, design, and construction of public, institutional, education, corporate and commercial projects. He has worked on an extensive number of sports and fitness facilities including 11 YMCAs.

[email protected]

The repercussions of Coronavirus most strongly affect disadvantaged/at-risk students — those from low income households, minorities, and students with socio-behavioral challenges — while also having a major impact on the education continuum across the country.

WHAT WE KNOW:

• The pandemic continues to interfere with the schooling, constantly changing education methods worldwide.
• The resulting changes require innovative measures for students of each grade level, regardless of socio-economic background.
• The hurdle: innovations in curriculum delivery are predominantly digital, making it a challenge to equitably serve disadvantaged and at-risk student populations.
• Social and emotional growth of children is critical. Would these initiatives meet those needs? People need interaction — children learn from watching others. Will the child with a device in hand, but whose guardian is working 3 jobs to stay afloat suffer from lack of socialization?

WHAT ARE WE DOING ABOUT IT?

The economic implications of COVID-19 will impact the nation’s prosperity for decades. Attempting to address this crisis, the federal government has proposed $43 Billion* in support of programs in place, or as a part of the stimulus package. This strong first step towards a platform includes:

• A Child Care Development grant supporting access to early childhood education for essential workers
• Head Start programs, including funds for supplemental summer programs
• Programs that ensure students have access to nutritious meals while schools are closed
• The Governor’s Emergency Education Relief Fund which will provide emergency support to childcare, early childhood, and K-12 systems, as well as higher education institutions
• Elementary and Secondary School Emergency Relief Fund for programs authorized under current federal plans (i.e. assistive technology, adaptive equipment, ESL student support, mental health services, and deep cleaning/disinfection services)
• Higher education stabilization funding addressing the needs of colleges serving low-income students
• Temporary payment relief for student loan holders (direct loans as well as U.S. Department of Education owned Federal Family Education Loans)

The resulting response to COVID-19 by Federal and State government, school districts, and communities has been a miraculous collaborative effort.

THAT’S A START, BUT WHERE DO WE GO FROM HERE?

These initial efforts and funding programs set the stage for creating and fostering a responsive, equitable platform for education. What can be done to reestablish and maintain its continuum? How can we assist students of all levels in making up for lost time without contributing to additional disparity? Here are some ideas:

• Additional stimulus packages may be required to address the needs of challenged students while allowing the mainstream students to efficiently make up for lost classroom time.
• Outreach programs (via K-12 districts, Technical and Community Colleges adult education programs, etc.) to assist parents/guardians with language barriers, facilitating their roles as educators on the home front.
• Parents will need to continue to work closely with and in support of teachers, taking an active role in their children’s studies, indefinitely.
• Outmoded educational approaches need to be replaced by newer, alternative curriculum deliveries, and individualized learning, accessible to all.
• Students and teachers alike must embrace the concept of “learning anywhere, anytime” via digital education formats such as synchronous face-to-face video instruction.
• Traditional in-person classroom learning must be supplemented with additional learning platforms (i.e. live broadcast, virtual reality experiences, worldwide curriculum integration/information sharing).
• A large socio-economic issue is the divide created by limited access to broadband. The need for equity of access to digital resources has made many states take this more deeply into consideration regarding remote learning plans.
• The creation of consortia (governments, publishers, educators, technology providers, business and industry, etc.) to create and utilize digital platforms, moving the process forward, where it will continue to evolve for years. Let’s make the world SMALLER via access to information and thought leadership!
• Once our nation is back on a healthy, economically stable track, this new normal for education must become our number one priority.

SOMETHING TO KEEP IN MIND:

Economically challenged students, and those with undereducated or language-challenged parents will be left behind without access to on-line classes. If every school district could implement a one-to-one program to provide each student with their own device (paid for and serviced by the district, with restricted internet access), these students will have a realistic opportunity to learn. Otherwise, the “digital divide” will continue to grow as education and technology continue to evolve.

A friend recently mused that COVID-19 is to traditional educational what Uber is to the transportation industry. Opportunity is presenting itself, should we choose to seize it.

*Education Week March 27, 2020 — Andrew Ujifusa Reporting; and Inside Higher Education, April 7, 2020

ABOUT DOUG:

Doug has over 35 years of experience in the planning and design of educational and institutional facilities and includes all phases of architecture, feasibility studies, master planning, facilities evaluation, programming, and design. Doug’s extensive experience in planning and design of educational facilities includes feasibility studies, master planning, site and facilities evaluation, programming, design, project administration, urban planning, historic preservation and project management for both new construction and renovations. He has a depth of project experience with numerous school districts in the Carolinas.

[email protected]

SGA | NarmourWright Design is excited to welcome Bill Eubanks to our Charleston office.

A graduate of the Fay Jones School of Architecture and Design at the University of Arkansas, Bill is a licensed planner and landscape architect who focuses on community and urban design. He was named a Fellow of the American Society  of Landscape Architecture (ASLA) in 2007.

Bill serves on the Ashley Bridge District Board, the Community Development Advisory Board for City of Charleston, and the Advisory Board of the East Cooper Land Trust. He recently ended a six-year tenure on the ASLA Board of Trustees, bringing his total years on the Board to 12, including 2 years as Vice President of Membership. Bill also continues to serve on the ASLA Policy Committee, and is chair of the ASLA South Carolina Chapter’s Membership Committee. He is the recipient of numerous awards for exceptional planning and design.

Please join us in welcoming Bill to the SGA|NW team!

In honor of Memorial Day, we asked our team to share their favorite Memorial Day picnic grilling recipes. We hope you enjoy one (or two) of our recipes and you have a safe and fun weekend. A special thank you to all the men and women who have served our country, this weekend we honor you.

Chris O.’s Secret Family BBQ Rub

Ingredients:

• 1/3 c Salt (course)
• 1/3 c Pepper (course ‐ fresh ground preferably)
• 1/4 c Secret Ingredient
• 1/4 c Light Brown Sugar
• 5 tbsp Asst. Chili Powder (Ancho, Paprika, Chili, Cayenne, whatever you have)
• 3 tbsp Garlic Powder
• 2 tbsp Onion Powder
• 2 tbsp Cumin
• 1 tbsp Dried Oregano
• 1 tbsp Dried Thyme
• 1 tbsp Mustard powder

Directions:

1. Apply rub generously to meat of your choice.
2. Smoke over indirect heat, using lump charcoal and hickory or mesquite wood chips, until internal temperature reaches 195-205°
3. Toss in sauce, if desired, and return to direct heat for 5-10 minutes, until desired level of “crispyness” is achieved.

Abigail’s Fall-Off the Bone Grilled Ribs

Ingredients:

• 1 rack of pork ribs
• ½ jar of homemade pepper jelly (sweet, not spicy)
• ¼ cup of brown sugar
• 1 tbs chili powder
• ¼ tsp ground cayenne
• ¼ tsp garlic powder
• ½ minced onion

Directions:

1. Remove ribs from refrigerator and uncover 20 minutes before prepping.
2. Brush pepper jelly over front and back of ribs.
3. Mix brown sugar, chili powder, cayenne, garlic powder, minced onion in small bowl.
4. Heavily coat both sides of ribs with sugar/spice mixture.
5. Brush sugar/spice mixture into jelly coating until ribs are coated in a mud-like glaze.
6. Wrap ribs completely with aluminum foil sprayed with cooking oil.
7. Grill on low from 3-6 hours, or until ribs reach 200 degrees F.

Enjoy!

Jonathan N.’s Grilled Red Snapper

Ingredients:

• Red snapper Fillet
• 2 limes or lemons, juiced (your preference)
• 1 teaspoon coarse ground black pepper
• 1 1/2 Tony Chachere’s Original creole seasoning
• 2 tablespoons extra-virgin olive oil
• 1 Cedar grilling plank

Directions:

1. Preheat a grill
2. Place snapper and plank on grill
3. Grill over medium heat until fish is cooked throughout, top with your preferred condiment if desired and serve. (Douse flames with water if needed)

Bill’s Pork Sirloin Roast

Directions:

Put boneless roast (1.5 to 2lbs) in crock pot, low setting. Cook for approximately 12-16 hours, cooking in its own juices and basting occasionally with barbecue sauce (I used Sticky Fingers Carolina Classic, but people fight over their sauces). Refrigerate overnight, wrapped in foil. Next day, put back in crock pot on low for a couple of hours (no liquid) to get a better “bark”. After shredding, lightly stir in mixture of organic apple cider vinegar and Srirachas hot chili sauce (about 2:1 mix). Eat. Repeat.

Sarah’s Red, Romaine and Bleu (Grilled Romaine Wedge Salad)

Ingredients:

• 3 to 4 romaine hearts or 1 head romaine lettuce
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
• 1/4 teaspoon salt
• Pinch freshly ground black pepper
• For Garnish:  grape tomatoes, chopped bacon and bleu cheese crumbles

Directions:

1. Prep the romaine: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.  If using the whole lettuce head, cut in half.
2. Prepare your grill for high, direct heat.
3. Prepare the vinaigrette:Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
4. Grill: Grill the romaine until lightly browned on all sides, turning every minute or two until done.
5. Cut the grilled romaine into halves and garnish with halved grape tomatoes, bacon pieces and bleu cheese crumbles.  Serve immediately.

Mamie’s Easiest Pasta Salad You Will Ever Make

Ingredients:

• 1 box tri-color rotini, cooked per directions on box
• 1 package cherry tomatoes
• 1 English (seedless) cucumber, sliced
• 1 bunch of green onions, chopped
• 1 bottle of Italian dressing (brand of your choice)
• Salt & Pepper to taste

Directions:

1. Cook pasta per box directions.
2. In a large mixing bowl, mix pasta, vegetables, and dressing, add salt & pepper to taste. That’s it, nothing else. Told you it was the easiest pasta salad you will ever make. It’s so simple but I get a lot of compliments when I bring it to parties. If there are leftovers the next day, you may want to add a bit more Italian dressing, the pasta seems to soak it up overnight.

Mike N.’s Chicken Marinade

Ingredients:

• ½ cup EVOO
• 3 Tlb Lemon Juice
• 3 Tlb Soy Sauce
• 2 Tlb Balsamic Vinegar
• ¼ Cup Brown Sugar
• 1 Tlb Worcestershire Sauce
• ½ Tsp Garlic Powder
• 1 ½ Tsp Salt
• 1 tsp Pepper

Directions:

1. Mix it all up and Marinate for 30 minutes – Longer for more flavor.
2. Grill to correct Temp. Garnish with Parsley. Enjoy with you locally brewed beer. This one is Edmunds Oats Hutson Alley Blond Ale.

Beth’s Watermelon-Feta Salad with Grilled Chicken

Ingredients:

• 1 1/2 cups diced seedless watermelon
• 3/4 cup diced cucumber
• 1/4 cup coarsely chopped pitted kalamata olives
• 1/4 cup diced red onion
• 2 tablespoons reserved marinade from grilled chicken recipe of your choice
• 1/4 cup crumbled feta cheese
• 4 boneless, skinless chicken breasts – grilled, cut into pieces, cooled

Directions:

Place first 5 ingredients in a large bowl; gently toss. Sprinkle with feta cheese and grilled chicken. Chill until ready to eat.

Note: Original recipe calls for salad as a side to the grilled chicken. I have always mixed the chicken in and served as a cold salad.

In honor of Cinco de Mayo, we would like to share a few of our favorite margarita recipes, handcrafted by the SGA|NW team. Just like design, crafting cocktails requires creativity in pairing the right combination of ingredients to achieve the desired end result. We hope you enjoy as much as we enjoyed making (and drinking) them!

Johanna’s CocoRita

Ingredients:

• 1-1/2 oz Espolòn Tequila Blanco
• 1 oz Cointreau
• 1 oz Cream of Coconut
• 1 oz Heavy Cream
• 2 oz Margarita Mix
• Fresh lime for garnish

Combine all items in shaker with crushed ice. Shake vigorously. Pour into margarita glass and garnish with lime slice or wedge.

Hannah’s Blood Orange Margarita

Ingredients:

• 2 servings
• ½ cup Mongibello 100% Blood Orange Juice
• ½ cup Tequila (Camarena is the house brand of choice)
• ¼ cup Triple Sec
• Light Agave Nectar to taste
• Ice

Garnishes:

• Lime wedge
• Salt
• Cayenne Pepper

Directions:

1. Slice your lime into wedges. Make a cut in the middle of your wedge and swoop that bad boy around the rim of your glass. Once sufficiently juiced up, tap the rim of your glass in a mixture of salt cayenne pepper. When adequately salted, add your lime wedge back to the rim.
2. Take a cocktail shaker and fill it up with ice (about ¾ full). Add all your drink ingredients and shake it up! Or if you’re like me and realized your shaker is too small for this much liquid, just give it a quick stir. Who wants to be like James Bond anyways?
3. You can add some extra ice to your glass, or not. I tend to nurse my drinks so I don’t add ice because it gets watered down. After you’ve made that important decision, pour your drinks and enjoy!
4. Repeat.

Gable’s Uber Margarita

Ingredients:

• Crushed Ice
• 2 ounces Tequila
• 2 ounces Fresh Squeezed Lime Juice
• 2 ounces Triple Sec

Combine all the ingredients in a cocktail shaker and shake it up. Pour into a glass with a kosher salted rim, garnish with a lime and keep the Uber app ready for anyone who has two or more of these.

Enjoy!

Sarah’s Jalapeno Pineapple Margarita

Ingredients:

• 2 tbsp Margarita Salt
• 1 tbsp Chili Powder
• 3/4 oz Triple sec
• 5-6 chunks of Fresh Pineapple
• 1 Jalapeño round, thinly sliced (depending on your desired level of heat, you can add more jalapeno to taste)
• 1 1/2 oz Tequila
• 1/2 oz Fresh Lime Juice
• Garnish: Pineapple Chunk and Jalapeño Round

Directions:

1. Combine the salt and chili powder in a shallow dish. In a separate shallow dish, add warm water and dip the rim of the glass into the water. Gently rotate the rim into the salt and chili powder mix to coat the edge of the glass evenly.
2. Add the triple sec, pineapple chunks and jalapeño round into a mixing tin and muddle thoroughly.
3. Add the tequila and lime juice. Fill mixing tin with ice and shake.
4. Double-strain over fresh ice into the rimmed glass.
5. Garnish with pineapple chunk and jalapeño round.

Laura’s Cucumber Margarita

Chunk of Cucumber, diced

• 4-5 Basil Leaves, Small
• 2 Limes, Juiced
• 2 oz Tequila of Choice
• 1 oz Agave Nectar
• Rim Salt

Muddle, Shake, Pour, Garnish!

Kelly’s Pineapple Habanero Margarita

Ingredients:

• 1 cup Tequila (Lunazul Resposado used here)
• ½ cup Orange Liqueur (Grand Marnier used here)
• 1 cup Fresh Squeezed Lime Juice
• 2 ½ cups Pineapple Juice
• 3 Habanero Chiles

Directions:

1. Place a small skillet over medium heat. Cut habaneros in half & remove seed. Place peppers in skillet to blister on both sides & turn off heat.
2. Pour tequila, orange liqueur, lime juice and pineapple juice in pitcher. Stir well.
3. Add blistered habaneros. Let them sit in margarita mixture anywhere from 12-45 minutes (the longer you soak, the spicier the drink). Remove habaneros when the level of spice is to your liking.
4. When ready to serve, fill glass with ice, stir margarita mixture and pour over ice.

Garnish:

• Swipe Lime wedge around rim of glass and dip into a shallow dish or plate of Coarse Sea Salt sprinkled with paprika
• (could also mix some agave with a tablespoon of water to dip glass before dipping in salt if prefer a sweeter rim)
• Add pineapple slice, lime slice & half a habanero to rim of glass