Studio Co-ordinator:- Hunnarshala
-Lohita Rao ,Prarthna Shah
The course gave us an opportunity to engage with Hunnarshala, an architectural firm that specializes in sustainable, earth-based building materials in Bhuj. The place offers a variety of ecosystems in terms of climate, culture, societal structures etc.
The initial stage started off by building a base knowledge about issues and history of Street Vending, in Bhuj specifically. Understanding SVA, Street Vending Act and its history. We were introduced to the local vendors of the city, who are part of the Town Vending Committee (TVC) formed under SVA. We heard their stories and experiences that ranged from dealing with the officials to instances which portrayed brotherhood among them. An interaction with Kutch Mahila Vikas Sangathan, a women's organization in Bhuj advocating for gender equality was helpful. This experience was not just educational but deeply transformative as it opened up an engagement around the issues of caste and gender.
In Anjar, we participated in a session that delved into the town’s rich history and diverse demographics, learning about its evolution through various periods. The session highlighted the town’s heritage influenced by different eras and communities that have called Anjar home. The demographic discussion shed light on the diverse population of Anjar, which is a blend of various ethnic and social groups. We gained insights into how these different communities coexist, interact, and influence one another, creating a dynamic social fabric. Four vending zones across the town were identified, varying in different types, forms and scale. Before getting into a design-oriented study of the site, a week-long exercise aimed at building relationships with the vendors at the sites we were assigned. Kavita Ben introduced us to the concept of value chain mapping, a crucial tool that allowed us to understand the spectrum of activities involved in the vendors' operations. This process went far beyond merely observing the food vendors selling their products on site. It enabled us to trace the entire journey of their goods. from the sourcing and location of raw materials, the logistics of transporting these materials to the vending site, to the specific equipment needed for preparation and cooking. Recognizing this entire cycle was crucial, especially as we began to think about designing solutions or interventions for these vendors. Understanding the full scope of their work allowed us to approach design with a deeper sense of empathy and practicality.
Following our introduction to value chain mapping, we were given a week-long exercise aimed at building relationships with the vendors at the sites we were assigned. Our primary objective was to approach these interactions with empathy, not sympathy, recognizing the importance of understanding their lives from a place of respect and humanity. Throughout the week we spoke with the vendors about their livelihoods, the daily challenges they face in sustaining their businesses, the dynamics of their family lives, and their roles within the broader community. We discussed their aspirations, the dreams they hold for the future, and the obstacles that stand in their way. It was an exercise in truly getting to know them, understanding not just what they do, but who they are, and the values and struggles that define their daily existence.
After building relationships with the vendors, we expanded our research to include all other stakeholders on-site. This included interacting with a diverse range of people, hospital staff, shopkeepers, car drivers, chakada (auto-rickshaw) drivers, and others who play crucial roles in the local ecosystem. We observed and listened to each of these stakeholders to understand how their work and daily routines interconnected with those of the vendors. We also noticed how the laari vendors managed to operate with minimal resources, making the most of what was available to them. Whether it was improvising shade structures to protect their goods from the sun or finding ways to keep their food fresh in the heat. It highlighted the importance of designing solutions that not only address immediate needs but also respect and enhance the adaptive strategies that people have already developed to thrive in their specific contexts.
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