Kerry Clifford

In the centre of Skeerpoort beneath the Magaliesberg mountains, a barn built in 1885 stands vacant, holding a rich history as a tobacco storage, field infirmary, and community hall. Now, Nourished Roots breathes new life into the structure, blending biophilic design with adaptive reuse to explore sustainable redevelopment. The thesis views food and culture through gastronomy, introducing fermentation as a link between land, space, and people. By comparing human metabolism to the 'gut health' of a building, the design amplifies the kitchen’s role in food preparation, gathering, and cultural connection. The barn becomes a pantry, scullery, kitchen, and dining room—a "living classroom" for a diverse community. The project fosters sustainable agricultural practices and food production, addressing food security while preserving the area’s biodiversity. Grounded in Skeerpoort’s traditions, it offers a model for sustainable living, learning, and working with the land.