Archive for the tag “local food sales”

What’s happening with the James Beard Public Market Project?

As someone who once happily lived just up Beacon Hill from the Pike Place Market in Seattle, I’ve been wondering what’s happening with the Portland public market project.  So I decided to do a little web searching to see what I could find out.

My first search turned up this:

BREAKING BEARD: Last month, a deal was finally inked for the planned James Beard Public Market. The giant indoor market, named for Oregon native and foodie hero James Beard, would look something like Seattle’s Pike Place Market and sit at the west end of the Morrison Bridge. But the current king of Portland stall sellers isn’t bowing to kiss Beard’s ring just yet. Portland Farmers Market boss Trudy Toliver told Capital Press that the markets have “somewhat similar value sets,” but told WW that public markets are a “different animal.” Toliver says PFM prioritizes local vendors, but public markets “aren’t a place where you go to meet a farmer.” While the Beard group says it will commit to local vendors, public markets have a history of starting off local before selling out.”

via Scoop: Market Forces.

Also on the page was this report from Oregon Live:

Multnomah County commissioners voted to approve a deal to sell land at the west end of the Morrison Bridge to Melvin Mark Companies and nonprofit James Beard Public Market Foundation for a 17-story high-rise and Pike Place-style market. The decision marks the end of a long process that began when the county declared the 3.12-acre property, occupied mostly by parking lots, as surplus and began looking for a buyer. And it means the fulfillment of a long-sought dream of a public food market in downtown Portland. The partnership is purchasing the property for $10,430,000. The deal will close in 37 months. “

The deal will close in 37 months?  Yikes, that’s over 3 years–and that’s just for the deal to close.  So when is it planned to open?

According to this article from the Portland Business Journal:

The deal gives market promoters 37 months to raise the approximately $25 million it will take to develop the market so it can open with no debt. Supporters anticipate opening the market in 2016.”

Which means, I guess, that I shouldn’t be planning a field trip to the Market any time soon.

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Will Cowork for Food: San Francisco’s Forage Kitchen Aims to Be a Hub for Food Lovers

“Making food from scratch and selling it on a small scale is one of the simplest and oldest business models. But it isn’t that simple to get a food venture off the ground. Financial barriers to entry include expensive commercial kitchen spaces and equipment. Bureaucratic impediments include licensing and permits. A lack of experience, savvy, and connections compound the challenge, of course, preventing many food lovers from taking the plunge to become food entrepreneurs.

Iso Rabins would know—his attempts to break into San Francisco’s food scene were foiled from the get-go. Farmers markets turned him away when he offered to sell foraged mushrooms. He ended up “cold-calling chefs and knocking on the back door of restaurants.” In 2008, Rabins founded ForageSF, a social enterprise to support the city’s foraging scene. The group began hosting the Underground Market, a food market for shoppers willing to take a risk on food prepared outside a commercial kitchen. The market exploded in popularity, with hundreds of vendors and tens of thousands of participants. Then, San Francisco’s Department of Public Health issued them a cease-and-desist last year.

Now Rabins and ForageSF are back with a new project called Forage Kitchen, a physical home for San Francisco’s craft food scene—everyone from aspiring entrepreneurs to hobbyists. Currently in its Kickstarter phase, if funded the kitchen will become the first coworking space for craft food and a much needed “venue for small food producers to get their start without having to pay all the fees,” says Rabins.”

via Will Cowork for Food: San Francisco’s Forage Kitchen Aims to Be a Hub for Food Lovers – Business – GOOD.

Fascinating article on the SF food scene.  I remember reading about their “Underground Market” last year and wishing we had such a thing here.  So was very sorry to learn that the SF Department of Public Health had shut them down.

I was talking to a nonprofit developer recently about the possibility of putting a commercial kitchen into the low income housing project they were working on. It seemed to me that it could have great benefit both to the residents and to potential “food entrepreneurs” in that neighborhood.  While my developer friend agreed that the kitchen was a great idea and could be a tremendous benefit, it wasn’t something she could do because if she added a commercial kitchen to the space, it would cause the per hour labor costs for the build to go to a much, much higher level—like from $15 per hour to $30 per hour.  And not just while the kitchen was being constructed–those higher rates would be in effect for the entire build.  So even though the kitchen would be a great asset and could help some of the residents/neighbors build a business to support themselves and their families, it was “off the table” as an option.

There has to be a way around this problem; a way to make growing a new food business affordable for people with dreams and talents, but little means.  I know there are people trying to work on this problem here in Portland and I very much hope they succeed.  In the meantime, budding food entrepreneurs will need to keep looking for a cost-effective way to bring their food to market.

10 Reasons to Eat Local Food

Here’s an interesting “top ten” list from “Life Begins at 30. ”  I don’t think they’re all of equal importance—-and there are no doubt points that have been left out—-but they do make a case for the virtues of LOCAL.

1. Eating local means more for the local economy.  According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy.  When businesses are not owned locally, money leaves the community at every transaction.

2. Locally grown produce is fresher.  While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer’s market has often been picked within 24 hours of your purchase.  This freshness not only affects the taste of your food, but the nutritional value which declines with time.

3. Local food just plain tastes better.  Ever tried a tomato that was picked within 24 hours?  ‘Nuff said.

4. Locally grown fruits and vegetables have longer to ripen.  Because the produce will be handled less, locally grown fruit does not have to be “rugged” or to stand up to the rigors of shipping.  This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

5. Eating local is even better for air quality and pollution than eating organic.  In a March 2005 study by the journal Food Policy, it was found that the miles that non-local organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic.

6. Buying local food keeps us in touch with the seasons.  By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

7. Buying locally grown food is fodder for a wonderful story.  Whether it’s the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal.

8. Eating local protects us from bio-terrorism.  Food with less distance to travel from farm to plate has less susceptibility to harmful contamination.

9. Local food translates to more variety.  When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket.  Supermarkets are interested in selling “Name brand” fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes.  Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.

10. Supporting local providers supports responsible land development.  When you buy local, you give those with local open space — farms and pastures — an economic reason to stay open and undeveloped.

via Life Begins at 30: 10 Reasons to Eat Local Food.

Local Food Movement is Alive and Well in the Pacific Northwest

According to a new USDA report, the Pacific Northwest has some of the highest rates of local food sales in the country.  Way to go, Oregon and Washington!

Northwest farmers are some of the most successful in the nation in joining the local food movement. That’s according to a new report from the U-S Department of Agriculture.

Nationally, the study found that local food sales have grown to $5 billion a year. Oregon and Washington have some of the highest rates of local food sales in the country.

The report cites the region’s variety of fresh produce as well as a long-standing tradition of farmers’ markets. But the study notes that the vast majority of local food sales happen through grocery stores and restaurants.

via Northwest Embraces Local Food Movement · OPB News.

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