Duration: May 2016 – August 2016
Hours per week: Minimum 12 hours per week. Priority for Wednesday-Sunday, as the market is closed Monday and Tuesday.
The Boston Public Market opened its doors this summer. It is a year-round, indoor market featuring fresh, locally sourced food brought directly to and from the diverse people that make up Massachusetts and New England. It is the only locally sourced market of its kind in the United States. The Market is a civic resource, educating the public about food sources, nutrition, and preparation. www.bostonpublicmarket.org
General responsibilities will include:
Public Market Support – Work with staff on promotional events, community outreach and programming development for the operation of the BPM.
Public Relations – Maintain and create content for the BPM’s social media platforms and website.
Manage Volunteers & BPM Merchandise – Coordinate and train volunteers on promotional and informational tasks within the market. Purchase new merchandise, as well as ensure that existing merchandise is reordered and restocked.
Non-Retail Space – Help plan and execute programming for the market’s non-retail locations. Current examples include the Cookbook Exchange program and Toddler Nook.
Short Term Vendor Program – Work with the staff to coordinate a short-term vending program. Includes researching potential seasonal vendors and assisting the operations team with vendor training and move in.
Seasonal Market Assistance – Aid in the operation of the two seasonal farmers markets that the Boston Public Market runs from May through November.
Boston Bounty Bucks Program – Use exceptional Microsoft Excel and accounting skills to track EBT/SNAP accounts and receipts for all market vendors. Strong technical and organizational experience necessary.
Interest in sustainability, food systems, start-up business experience, and/or the nonprofit sector;
Currently pursuing or have recently completed an undergraduate degree;
Strong research and communication skills, particularly interviewing and writing;
Basic computer literacy and knowledge of Microsoft Office;
Highly organized and able to keep track of multiple projects simultaneously; Experience with Google Docs and Dropbox, a plus;
Must be a self-starter and strong collaborator.
Boston Public Market Association
12 Marshall Street, 4th Floor
Boston, MA 02108
Boston Public Market
100 Hanover Street
Boston, MA 02108
Compensation: This is an unpaid position but course credit may be available.
With February comes several great occasions that call for good food and fun with friends and family. Whether it’s the big game, Valentine’s Day, Fish Fridays during lent, or school vacation, you can find essential ingredients and unique, engaging activities and classes at the Boston Public Market.
Check out details below about these February happenings and visit bostonpublicmarket.org for more information. Visit the Market’s 38 vendors, and explore their locally sourced and seasonal produce, meats, dairy, seafood, bread, prepared and specialty items, and more.
GAME DAY SUPPLIES
The best football fans know that food is one of the most important parts of viewing the big game! Visit the Market to pick up all your game day essentials – beer, wine, and spirits, meats and produce for your famous chili, prepared entrees, and snacks like charcuterie, nuts, and cheese. Peruse the aisles for specials and discounts, including:
FISH FRIDAYS DURING LENT
Take the opportunity of the season of Lent to brush off your favorite seafood recipes on Fridays. Find fresh seafood caught by local fishermen at the Market and ask employees for their favorite recipes. Enjoy specials and discounts, including:
VALENTINE’S DAY AT THE MARKET
From food, gifts, and date night (or day!) activities, visit the Boston Public Market all Valentine’s Day Week to “love local” and celebrate with family, friends, and lovers.
Dinner: It’s a day about love, and, let’s be honest - food. As an alternative to your standard romantic restaurant, and for a more inexpensive, fun, and delicious way to celebrate this day, stop by the Market. Grab dinner for two from one of our vendors and enjoy the ambiance of flowers, candles, and music in the Hub space.
Dates: Take dinner up a notch with an interactive date throughout Valentine’s week:
Gifts: Need a way to show them how you feel? Stow Greenhouses and Taza Chocolate are partnering to offer a beautiful, tasty, and local flower bouquet and chocolate combo. Preorders begin January 29 and can also be purchased on-site; delivery services available as well. Other local gift ideas include:
A Night In…To bring a bit of the Market home for a romantic meal, find locally sourced ingredients for your favorite dishes and look for vendors’ special promotions, including:
BOSTON PUBLIC SCHOOLS VACATION
School may be out, but the Boston Public Market has a full curriculum of activities to keep kids (and parents!) busy and having fun during vacation. Sticking around town and looking for something to do? Visit the Kids’ Nook for several fun activities with Market vendors, or The KITCHEN, which will be partnering with Kids Cooking Green, an educational outreach program introducing children to the importance of eating locally grown food.
Wednesday, February 17
Thursday, February 18
Friday, February 19
Saturday, February 20
Sunday, February 21
Additional Upcoming Events at the Boston Public Market:
FRIDAY JANUARY 29
Let’s Talk About Food: Cheese Chat with the Cheese Monger from Appleton Farms (in the KITCHEN) (12:00 – 1:00pm): Stopping by the Boston Public Market to grab a lunch or a snack? Enjoy your meal in The KITCHEN and chat about cheese with guest cheese monger Gannon Long from Appleton Farms.
SUNDAY JANUARY 31
Succulent Gardens with Stow Greenhouses (in the KITCHEN) (1-3pm): Learn how to make and care for a beautiful succulent garden. Students will be able to able to choose from a variety of succulents to create a long lasting, low maintenance garden. The class, led by Barb Rietscha owner of Stow Greenhouses, will also teach the proper care of succulents. All materials are included. Trustees Members: $36; Nonmembers: $45
WEDNESDAY FEBRUARY 3
Market Morsels (in the KITCHEN every Wednesday) (12-1pm): Swing through the KITCHEN on your lunch break to have a taste of the Boston Public Market.
Om Nom: Yoga & Food with Emily McLaughlin (in the KITCHEN every Wednesday) (5:45-6:45pm): Emily McLaughlin, a yogi and healthy food blogger, is excited to add healthy food demos to her yoga class for the last Wednesday of each month at the Boston Public Market. Come for the yoga, stay for the food! Trustees Members & Nonmembers: $15/person.
Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing (in the KITCHEN) (7:30 – 9:30pm): Spend an evening with wine & cheese nerd (and author) Adam Centamore in celebration of his new book, Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing. You'll sample amazing artisanal cheeses paired with condiments and wines. Each participant will leave with a copy of Adam's new book. Trustees Members: $60; Nonmembers: $75.
THURSDAY FEBRUARY 4
REI Hosts Thursday Morning Yoga (in the KITCHEN every Thursday) (7-8am): Looking to practice yoga in the company of like-minded outdoor enthusiasts? Join us for our REI Yoga Club! Our Outdoor School Yoga Instructor will offer a Vinyasa flow yoga class weekly as a special treat for REI Members and Guests. No experience necessary. Yoga mats available on a first come - first serve basis. This class is free.
Fast, Fresh and Delicious for Less (in the KITCHEN every Thursday) (11:45am-12:30pm & 1-1:45pm): Project Bread’s Chef Vanessa Labranche leads this free cooking demonstration to teach market patrons how to prepare healthy meals on a budget. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. This class is free.
BBQ From the Smoke Shop with Chef Andy Husbands (in the KITCHEN) (7-9pm): Celebrated Boston chef and cookbook author Andy Husbands (of Tremont 647 and his newest venture The Smoke Shop in Cambridge's Kendall Square) leads an interactive class all about American BBQ. Class fee includes a signed copy of Andy's book "Wicked Good Barbecue". Trustees Members: $60; Nonmembers: $75.
FRIDAY FEBRUARY 5
Cooking with Joe Gatto - Cuban Beat (in the KITCHEN) (7-8:30pm): Afraid to buy a whole chicken because you have no idea what to do with it? This demo will teach you how to break it down and use it in the most delicious ways – Cuban style! Trustees Members: $28; Nonmembers: $35.
SUNDAY FEBRUARY 7
Taste of the Season (in the KITCHEN every Sunday) (11am-1pm): Stop by the Kitchen for our weekly seasonal tastings sponsored by Blue Cross Blue Shield Massachusetts. Each week will feature seasonal produce or products from the market. Taste of the Season is free and open to all, so visit the KITCHEN and have a taste.
Bakeology 101 (in the KITCHEN) (2-4pm): There’s nothing quite like delicious treats from a hot oven to warm you in the winter. Attend classes at our cozy KITCHEN to learn about all things baking. Trustees Members $12; Nonmembers $20.
WEDNESDAY FEBRUARY 10
Edible Art for Kids (in the KITCHEN) (3:30-4:30pm): Join us in The KITCHEN to make healthy and delicious winter treats and then gobble them up. Trustees Members $12; Nonmembers $20.
FRIDAY FEBRUARY 12
Kids Kitchen Story Time (in the KITCHEN; also February 26) (10-11am): Grab a snack from the market and curl up to listen to stories about cooking, growing, and eating food. We’ll read everything from classics to modern new tales. This class is free.
THURSDAY FEBRUARY 18
Third Thursdays Sampling & Music Night (5-8pm): Swing by the Market every third Thursday of the month for the opportunity to enjoy live music and free samples of what’s new and in season from the vendors.
Thriving Thursdays - Vegetable Garden Planning (in the KITCHEN) (6-7:30pm): Do you want to get more out of your vegetable garden? Learn about timing, spacing, succession planting and interplanting and leave with a draft of your spring planting plan. Trustees Members $10; Nonmembers $15
FRIDAY FEBRUARY 19
Local Sharks: Dogfish & Skate, at Red’s Best (in their stall) (12-3pm): Join Red’s Best and Elaine J. Brewer, Information and Education Coordinator from the Massachusetts Division of Marine Fisheries, for a fun, hands-on information session at the Red’s Best stall to learn more about the two local and abundant shark species in New England. Perfect for families, adults and shark lovers.
SATURDAY FEBRUARY 20
Seasonal Soups for the Soul (in the KITCHEN) (6:30-8:30pm): Join chef Carolyn Grieco on for our winter culinary workshop series. With seasonal ingredients as our inspiration, these classes bring together the market's winter bounty and professional chef instruction to inspire, improve, and support your culinary endeavors at home. This series features hands-on cooking of country soups, savory chowders, hearty stews and homemade bread making skills. Trustees Members: $60/person; Nonmembers: $75/person.
FRIDAY FEBRUARY 26
Mixology Series (in the KITCHEN) (6-8pm time): Bottled Cocktails and Punches Craft cocktail bars are embracing the trend of pre-batched bottled cocktails. A master mixologist will show you the components and how to make batched punches and bottled cocktails to serve at home...bartending made easy! Trustees Members $40; Nonmembers $50.
Welcome to the second week of our "Fresh Start" healthy living guides from the Boston Public Market (sign
up on our homepage to receive these in newsletter
format)! The Boston Public Market is an all local, indoor, year-round market featuring 38
local farmers, fishermen, and food purveyors. Click here to learn more about these entrepreneurs and the local produce, meat, fish, bread, specialty foods (and
more!) that they offer.
This week is about eating well with kids. Shopping in the Market as a family is a great way to explore new foods, meet local producers, and gather ingredients for your dinner tonight.
Join us at the Market on Sunday, 1/24, 8am-12pm for a special Family Shopping Sunday. Enjoy kid-friendly recipe cards, shopping activities, and tote bag crafts - plus delicious specials and promotions from several vendors for your Sunday family dinner. Cheers to 2016!
KID FRIENDLY FOOD
Next time you're at the Market with your kids, keep these
activities in mind to get them involved and teach them that food can be fun!
Kids’ Choice: pick two veggies and one fruit to try this week. Bonus if each fruit and vegetable you choose is a different color!
Map Quest: Do you know where your food is coming from? Check out the maps in each vendors’ stall and figure out how far they travel to bring you your food!
Taste Test: Ask for samples and try new foods and old favorites! What is the most delicious thing you tried today?
Farm Tales: Ask our vendors to tell you a story! They know how to make cheese, harvest maple syrup from the forest, and squeeze cider from apples.
Mystery Shopping List
Can you find these mystery ingredients in the Market? Use our hints and ask Market vendors questions to see who can complete the shopping list for dinner tonight!
1 lb roots (Hint: Rabbits love one of the most common root vegetables)
1 bunch of leaves (Hint: These can be green or purple or rainbow colored)
1 allium (Hint: Vampires don’t like these)
½ lb seeds (Hint: Seeds are used to grow flowers and make flour)
TIPS FROM OUR VENDORS
New Produce Highlight: Purple carrots are pure magic! Packed with Vitamin A and fiber, these beauties add a splash of color to your winter plate; find them at several produce vendors. Purple carrots are as easy and versatile as their orange cousins. Roasting carrots (and other root veggies) brings out their natural sweetness and allows you to customize flavors. Chop purple carrots into coins, toss with Mangé’s lemon thyme vinegar for a savory twist, or drizzle with maple syrup and olive oil for a candied flavor. Roast carrots in a 400 degree oven until tender, and serve as a side dish or on top of salads and rice bowls.
Harlow's Vermont Farmstand - Starting a new year with more organic foods? Stock-up and receive 10% off $25 or more of organic produce every Thursday in January and February.
Stillman's Farm - Heading north to hit the slopes this weekend? Build your own ski weekend bag and fill it with local, seasonal produce; receive 10% off your purchase over $25 every Thursday in January & February.
Soluna Garden Farm - Stock up on tea for warmth and wellness this January and take 10% off refill size bags of all tea blends on Thursday 1/21 and 1/28.
Nella Pasta - Try some ravioli or “take home and bake” options like lasagna made with whole grain dough and local, seasonal vegetables, at 10% off on Friday 1/22 and 1/29.
Stillman Quality Meats - For a wholesome dinner for the whole family, pick up a frozen farm-to-table entree; BOGO 50% on Thursdays from 4-6pm.
TIPS FROM THE KITCHEN
We are pleased to introduce Rosanne Walsh, Founder of The Art of Healthy Eating, which offers “Edible Art” classes in the KITCHEN at the Boston Public Market. The Art of Healthy Eating aims to make healthy eating fun and offers products and programs that make it easier to encourage children to consume more fresh produce. Here are Rosanne’s tips for making food fun:
1. Eating the Rainbow. Children are often attracted to colorful candies such as skittles, starburst and m&ms - forget the candy, and stick with the produce aisle. The pigments that add bright colors to fruits and vegetables are antioxidants and phyto-chemicals that keep our immune systems healthy. Make a pizza and chop up a colorful array of peppers, onions, broccoli and tomatoes and arrange them in a rainbow pattern on the crust and involve your little ones in making it.
2. Fruit Pops. Try fruit on a stick and give your child a chance to make their own healthy Fruit Pops. Slice apples and pears into wedges and stick on small wooden skewers that can be dipped into a healthier version of a chocolate sauce (4 TBS melted coconut oil, 3 TBS raw cacao powder, 2 TBS maple syrup, and 1 TS vanilla) and sprinkled with toppings like shredded coconut, granola, chopped peanuts, or flax seeds.