Public Food Market | 136 Blackstone Street | Haymarket | Downtown

Re: Public Food Market

Another article pulled from Boston.com

Residents get say in plans for downtown Boston markets

By Jeremy C. Fox for Boston.com

Downtown Boston could soon see both a brand-new public market and dramatic changes to its 180-year-old Haymarket, and officials are soliciting the public's opinion to guide them.

In meetings this week and last, planners shared preliminary design concepts and requested feedback, even hosting brainstorming sessions for city residents and workers to decide what features they want to see in a new public market the agency hopes will be a major destination.

At a Feb. 16 meeting of an advisory committee of North End, Waterfront, West End and Beacon Hill stakeholders, architect David Chilinski presented three possible design solutions for the Haymarket area. Each offered a substantially different scheme for building on the vacant triangular lot northwest of Haymarket, while maintaining the current number of vendor stalls and allowing for on-site storage and trash Dumpsters.

In the first concept, the arrangement of venders would remain much the same, while a small service road would cut through the structure built on the lot to allow for deliveries, storage and trash removal and to serve as a fire lane. In the second and third, Blackstone Street would be the fire lane, and the vendor stalls immediately adjacent to the Blackstone block would be incorporated into the first floor of the new building, freeing up the tight space next to the building to allow greater frontage for the buildings inside and more strolling room for shoppers and tourists.

By creating indoor, permanent vendor stalls, concepts two and three would allow for sales to expand past the weekend and perhaps create a five-, six- or seven-day market in the space, depending on vendor interest. Chilinski suggested that some permanent infrastructure ? such as an overhead beam with retractable awnings ? could make setup and breakdown of the market easier and faster and reduce the need for on-site storage.

Meeting attendees had questions about details of the three schemes, but the overall response was positive. Bob O?Brien, a member of the subcommittee that worked with Chilinski on the designs, stressed that they were intended only to demonstrate that it was possible to build on the site without hurting Haymarket.

?I don?t think the idea was to come up with some single alternative that would optimally solve the problem,? O?Brien said. ?Rather, it was to show that there was at least one alternative and hopefully more where the needs of Haymarket could be satisfactorily addressed and resolved in the context of the larger development.?

O?Brien said that the concept sketches showed that the goal was attainable and made it necessary for any developer who wanted to build on the site to use a similar solution or come up with better one.

In a community workshop on Feb. 23, community members worked in small groups to discuss the merchandise, appearance and activities they would like see in the public market planned for the first floor of the building at the corner of Hanover and Blackstone streets, which has been empty since its construction about a decade ago.

After a brief presentation on the key qualities of a successful public market led by representatives from New York-based Project for Public Spaces, a nonprofit consulting firm, more than 100 community members brainstormed about their ideal public market.

Several said they hoped the space would have a historic feel, in keeping with Boston?s nearly 400-year history and its long tradition of public markets. Many mentioned a desire for educational activities, especially those aimed at young children, from cooking demonstrations to cow-milking and sheep-shearing.

Attendees asked that the market carry products ranging from the obvious ? such as locally grown produce and freshly caught fish ? to handmade chocolates, locally made knives and kitchen tools, honey bottled by area beekeepers, cookbooks by Boston chefs, local wines and beers brewed in an on-site microbrewery.

Some stressed that a variety of products would keep the market lively even in winter. ?The main thing that we were specifying was that it?s very important that this not just be a seasonal market in the sense that it?s only useful to us six months out of the year,? one man said, noting that his team had listed year-round products including fish, meat, poultry and baked goods ? especially pies.

The man elicited cries from some neighborhood residents when he declared, ?There?s not really a great pasta shop in all of the North End anymore, unfortunately.?

The workshop attendees generated a great number and variety of suggestions, but with only 27,000 square feet of usable space on the building?s first floor, some of those ideas will remain just that. A meeting held Thursday afternoon for prospective vendors at the market may help determine some of the options that will be available, but it will still be months before Bostonians can be sure what to expect.

The Project for Public Spaces will continue their research through March and in April will deliver their final recommendations to the community advisory committee and the consortium of state and city agencies collaborating in the planning process. After that, the bidding process for market management will begin, with an end date yet to be determined.


Also click on link below to see pics which were part of the article:

source: http://www.boston.com/yourtown/news...in_plans_for_1.html?p1=HP_Well_YourTown_links
 
Re: Public Food Market

Several said they hoped the space would have a historic feel, in keeping with Boston?s nearly 400-year history and its long tradition of public markets. Many mentioned a desire for educational activities, especially those aimed at young children, from cooking demonstrations to cow-milking and sheep-shearing.

So a theme-park market, basically. Let's hope this suggestion doesn't come to pass.
 
Re: Public Food Market

Boston Public Market is a non-profit organization, so I don't see how these issues matter much. Let's just get the thing open already.

Conflicts of interest are also a huge problem for nonprofits because they operate on thin margins, and interested parties who take money out of the pot without oversight could severely cripple their missions. See previously: the Greenway Conservancy.
 
Re: Public Food Market

From the Boston Globe today (layout plan diagram in article):

http://www.boston.com/news/local/massachusetts/articles/2011/06/25/public_market_work_set_to_begin/

Some local greens on the Greenway
Long-sought public market on road to reality
By Casey Ross
Globe Staff / June 25, 2011

A public food market in downtown Boston will feature up to 100 vendors of fish, produce, wine, cheese, and other local products in a facility that will feel more like a bustling European bazaar than a grocery store, according to an operating plan released by the state yesterday.

After years of false starts and dead ends, state agricultural officials unveiled a detailed layout and financial plan for the market that will operate out of a state-owned building on the Rose Fitzgerald Kennedy Greenway near Faneuil Hall and the Haymarket pushcart vendors.

Officials plan to have the 27,500-square-foot market open seven days a week, selling prod ucts consumers can now get only at farmers markets and other out-of-the-way venues. Construction could begin in early 2012, with the facility opening later next year.

“This will be an opportunity for people to have direct contact with Massachusetts farmers and fishermen, and the products themselves,’’ said the state agricultural commissioner, Scott Soares. “It will also be a great educational opportunity that will increase the awareness of the agricultural identity of the Commonwealth.’’

A consultant hired by Soares’s department devised an optimal inventory and layout for the market, with dozens of stalls to be leased annually or seasonally by local vendors. Though the consultant, Project for Public Spaces, suggested that some prepared dishes, such as pizza and sandwiches, be available in the market, it cautioned against allowing a food-court vibe to take over the space. All businesses in the facility should be locally owned and operated, the consultant said, and the products should be affordable.

“The public’s enthusiasm is high for this project, and many see this market as both an opportunity to showcase the region’s bounty and create a major community gathering space along the Greenway,’’ Project for Public Space’s report said. “Customers will be looking for high-quality, well-priced items that are unique to the public market.’’

Boston is one of the few large cities in the country without a public food market to showcase its culture and cuisine. The city’s last traditional market closed in the 1950s, when facilities in Faneuil Hall and Quincy Market fell so deep into disrepair that the federal government threatened to close them, forcing many vendors to relocate.

Pushcart vendors operate at Haymarket on weekends, but they aren’t a true public market as their products come from wholesalers, not local farms and fishermen.

Mayor Thomas M. Menino said he wants the market to serve as a centerpiece of a new district focused on the city’s food traditions.

“We will create a hub for the best local foods our state and region have to offer,’’ the mayor said. “It will be a great complement to our growing array of food initiatives which promote healthy eating options as well as stronger economic partnerships.’’

Local restaurateurs have also joined the campaign for the market, saying it will allow the region’s consumers and farmers to benefit from a food renaissance that is encouraging more people to buy local.

“Having a year-round market featuring primarily Massachusetts products will put Boston more firmly on the map as a serious food place,’’ said Chris Douglass, chef and owner of the Ashmont Grill and Tavolo in Dorchester, and a member of the advocacy group Boston Public Market Association. “We don’t have huge growing spaces, but we have these small postage-stamp farms that have a lot of variety and are part of New England’s heritage.’’

But while the expectations for the market are large, the space available to vendors is small — only 14,000 square feet, far less than similar markets elsewhere.

City and state officials hope to turn its modest size into an advantage — by using the indoor market as the catalyst for creating a larger district of local food sellers around it.

City residents and the state’s consultants have said they would also like to see vendors and market activities spill outside onto the surrounding plaza and the Greenway, with the possibility for seasonal food festivals, outdoor music, and other entertainment.

The market would cost about $8.5 million to design and build, according to the consultant, and Soares said the Patrick administration will allocate $4 million toward the project. Those funds include small operating subsidies for the first several years, but the report estimated the market would quickly pay for itself, generating up to $19.5 million in annual sales.

The state will soon solicit bids from private entities interested in managing the market, and Soares said officials are leaning toward a nonprofit operator. A public board will also be appointed to help establish and oversee the market.

One group interested in operating the facility is the Boston Public Market Association, which for more than a decade has spearheaded efforts to open a standing market downtown.

“This building on the Greenway lends itself to a dense, bustling, and vibrant public market environment,’’ said Yanni Tsipis, a member of the organization’s board. “This is a complex undertaking that requires a sponsor that can bring the required complement of resources to the table.’’

The market’s operator would still have to raise at least $4.5 million for its construction, and get a variety of state and city permits.

Also, while the facility’s planned location is seen as a plus — it sits over a major transit stop and next to a popular public park — it also carries an array of challenges: The building was designed to disguise ventilation shafts for the Interstate 93 tunnel, not to house a food market. The structure also contains a 310-space parking garage, has only one small loading dock, and lacks enough exhaust outlets to allow for much on-site cooking.

Its brick and metal exterior suggests an industrial site, meaning the operator will probably have to use conspicuous signs and other flourishes to help identify the food market inside.

Casey Ross can be reached at cross@globe.com.
 
Re: Public Food Market

I'm confused, doesn't the garage occupy most of the first floor except where the Haymarket Station is? How does this work out.
 
Re: Public Food Market

I'm confused, doesn't the garage occupy most of the first floor except where the Haymarket Station is? How does this work out.
The garage doesn't actually occupy that much space on the ground floor. You drive in and immediately go up a ramp. There's no ground floor parking.
 
Re: Public Food Market

"Mayor Thomas M. Menino said he wants the market to serve as a centerpiece of a new district focused on the city’s food traditions."

I thought the Mayor had nothing to do with the GREENWAY and that is why the taxpayers continue to fund the Greenway Conversancy?
 
Re: Public Food Market

I was hoping that this would be a more permanent place for the wholesaler vendors. The last thing Boston needs is another twee, boutique-y, bullshit "farmers' market" where you can buy a handful of collards for $4 or some precious spears of "hand-picked!" asparagus for $8.99 a pound. I know I rant on this regularly, but do Bostonians really not know what goes on in the rest of the country? The grocery scene here is so pathetic and backwards. Given that there are so many smart, cosmopolitan people and decent restaurant standards here, how did no one get the memo that we are being ripped off for what passes for mediocrity most places?
 
Re: Public Food Market

\Given that there are so many smart, cosmopolitan people and decent restaurant standards here, how did no one get the memo that we are being ripped off for what passes for mediocrity most places?

Here's a hint: the people here aren't as smart, cosmopolitan, or connoisseurs of cuisine as people think they are. This state is great at creating appearances and myths about its 'culture'. Living up to those fabrications, not so much.

Boston has become an incredibly generic city in the last 20 years. Many aspects of city life are better, but a lot of the unique experiences and locales have been lost. I'd say this has been a trend since the early 1930s when the city stopped being the Athens of America and quickly became a backwater.
 
Re: Public Food Market

Lurky -- that would be Genetic City as in Human genome

But more significantly the biggest problem is that the Public Sector has become so miserably PC and infested with Process Liberalism that the great public creations of the past are nearly inconceivable today

While the private sector is constantly innovating and pushing the boundaries of human knowledge and invention the public sector is derivative and copycat -- ie we've got to copy whatever has been done in ......

The Greenway region needs to be the site of a Public Market -- but it must be innovative and inventional

Build a vast Glass and Metal tent (with venting and sunshading) -- vaguely shaped after Quincy Market

Then you make it accessible for vendors using the ZipCar model -- order up a stall or a quarter of the hall on a website or even Facebook

Outfit it with embedded services (Internet, AC, Water, Sewer) all accessible by using a card or even better a smart phone

Let vendors rent individually or in concert with others of like nature

Install some divider systems, some roll down sides for inclement weather, some facilities to hang banners

Then let the community do what it does best -- adaptively create

City gets revenues, tourists (from the other side of the planet or just the other side of town) get a unique venue to repetitively visit whose content, function is constantly changing; Greenway gets activated and used, people get access to unique products or just products presented uniquely

I was part of a Boston Globe / Ch5 activity a few years ago to come-up with ideas for the Greenway park parcels -- this is based in part on "my teams" idea for the "Tommy Menino Fleece market"
 
Re: Public Food Market

Point of Information for those of you too young to remember Michael fish rots from the head duTaxus

Here's how Hubert Humphrey described the difference between himself and duTaxus (at that time a flee-bitten State Rep. who was president of the Association of State Legislators)

Humphrey said I (Humphrey) am a true liberal while you (duTaxus) are a Process Liberal -- you don't care if excrement (slightly more vulgar term) comes out of the pipe as long as it (the pipe) is chrome plated

Boston and Massachusetts government is infested with Process Liberals who are responsible for enhancing the noise created by the NIMBYs and making whatever the private sector manages to do -- to have to do it despite the best efforts of the government -- as in Ronny Reagan's line about the eight most frightening words to someone in the private sector -- "i'm from the government here to help you"
 
Re: Public Food Market

Not major news, but a vendor at Haymarket told me yesterday that the City is clamping down on how the market presents itself. I don't know if any code violations were issued, but apparently within the past two weeks they came through with a host of changes.

I a not sure whether these changes are new, or imposed every few years.

Tables on the sidewalk along Haymarket are no longer allowed. This seemed odd, since around the corner the Hard Rock Cafe is allowed to have tables on the sidewalk.

The vendors formerly using these tables, no longer on the sidewalk, include: an Arabic olive/date vendor, nut vendor, pita/bagel vendor, cheese vendor, seafood and lamb/chicken retailer. They were gone or barely visible inside their small stores as viewed from the street.

Although Haymarket is scrappy and the quality of food is often "ripe," I generally appreciate the grittiness of this little stretch.
 
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Re: Public Food Market

Prior to heading up the Boston Public Market Association, Donald Weist (its President) worked at the Boston Redevelopment Authority as an attorney in zoning affairs.

I also remember him representing some property owners as a developer for a few years after leaving the BRA while cranking up the BPMA.

To its credit, the Boston Public Market Association has already developed a track record with markets around Boston. The one in my neighborhood at Dewey Square has been fantastic, well-run, happy vendors who show up twice every week, great quality food and best of all it runs for somewhere near 6 months -- not just a phony pop-up gig to make the BPMA look good. In other words, it's quite real and functional.

So I'm giving this decision, and Wiest, a thumbs up.
 
Re: Public Food Market

I don't know why, but the idea of a public market is one of those things that I want to see succeed more than any other project. When you see how amazing they can be in cities in Europe (Florence's Mercato Centrale comes to mind) it just makes you want to pick that up and drop it in Boston.

What do we think are the chances this market really brings something new and exciting to Boston?
 
Re: Public Food Market

There are examples of great public markets in this country, too: Charleston, Los Angeles, and Seattle all provide excellent examples.
 
Re: Public Food Market

What do we think are the chances this market really brings something new and exciting to Boston?

None; it will be entirely generic and probably not unlike the public market that existed until recently in Portland, ME. That doesn't mean it won't be a welcome addition, though. Not everything Boston does needs to be original to be a good idea; this city could learn a lot from much more intelligently planned places in Europe or on the West Coast.
 
Re: Public Food Market

I still have no idea how that Public Market in Portland failed. It was a great space.
 
Re: Public Food Market

If this turns out to be a copy of Seattle's market, or even the North Market in Columbus, Ohio, I'll be happy.
 
Re: Public Food Market

Hopefully, they'll expand the supply region to all of New England instead of just limiting it to Massachusetts grown! The more variety of foods the better the chances of success!
 

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