Checking in on Construction at The Boston Public Market

Our construction crew, Lee Kennedy Co., has been busy at work, transforming the inside of our market building on the Rose Fitzgerald Kennedy Greenway directly above the Haymarket MBTA station.

To tell you more about our construction progress, we're turning it over to our Superintendent, Heath Dinsmore and Project Manager, Marisa Somers to explain:

Almost five months into construction, we've finished a lot of the basic infrastructure of the market, and the interior is starting to look more like how it will look once it's open.

The focus of the first couple months was building the floor of the market. We started by installing a full drainage system on the existing structural slab. Over this, we placed a layer of structural foam and then a topping concrete slab, which forms the floor of the market that customers will walk on.

Screen Shot 2015-03-26 at 1.01.23 PM.png The main market hall. Here you can see the infrastructure of all the pylons that will provide water, electricity and drainage to each vendor stall.

Over the last month, we've been working on the mechanical systems that will heat and cool the market and feed electricity and plumbing to the individual stalls where market vendors will sell their goods. This means work on the overhead mechanicals that run along the ceiling of the market, including HVAC ducts and fire protection.

hvac.png HVAC ducts waiting for installation.

Individual vendor stalls will receive water, electricity and drainage through pylons, which we've been installing over the last month. It's intricate work that's made more complicated because we're working in a building where we need to coordinate with the systems that are currently feeding the upper floors of the building.

One of the built-out pylons with laminate cladding.

Through the end of the month, we'll be working on overhead mechanicals and pylons, and our next steps include installing the laminate cladding that surrounds the pylons, and framing the exterior walls of the market. After that, we'll start building the structure of the vendor stalls out from the pylons, and you'll really be able to see the market take shape.

We can't wait until it's finished and vendors start moving in.

Partnership with New England Forestry Foundation


The Boston Public Market and the New England Forestry Foundation (NEFF) today announced a partnership to conduct public education and showcase locally harvested wood inside the new permanent, year-round market opening this summer on the Rose Fitzgerald Kennedy Greenway directly above the Haymarket MBTA station. The 28,000-square-foot Market will house over 40 permanent, year-round vendors selling locally produced items such as farm fresh produce; meat and poultry; cheese; fish and shellfish; bread and baked goods; flowers; and an assortment of specialty and prepared foods.

"The Boston Public Market will be the only locally-sourced market of its kind in the United States, and we're dedicated to featuring the best New England has to offer," said Elizabeth Morningstar, CEO of the Boston Public Market. "We're delighted to have the help of NEFF in showcasing sustainable, locally harvested wood in the Boston Public Market."

NEFF is working with their network of New England forest product companies, environmental organizations, individual woodworkers, and forest gatherers to identify sources of locally harvested wood to be used for architectural elements in the Boston Public Market. Boston Public Market vendors will also be offered opportunities to purchase locally harvested wood for signs, butcher boards, bowls, and other furnishings in their vendor stalls. NEFF will offer programming in the Boston Public Market Kitchen that showcases edible products from New England's forests, such as maple syrup and mushrooms.

"This is a once-in-a-generation opportunity to showcase New England's sustainable forests, stunning wood products and the people who own, manage and work our region's woodlands," said Robert Perschel, Executive Director for NEFF.

The Market will span the ground floor of 136 Blackstone Street, which also contains the Boston RMV branch, entrances to the Haymarket MBTA station, vent stacks for the Interstate-93 tunnel, and a parking garage. The Market is located in downtown Boston's emerging Market District, next to the Haymarket pushcart vendors and the historic Blackstone Block. The architect for the project is Architerra, a Boston-based design firm, and construction is being done by Lee Kennedy Company.

Dewey Square Farmers Market Application

The Dewey Square Farmers Market, located across from South Station, is a bustling and vibrant market that has featured some of New England's best local food producers for over 8 years! If you are interested in becoming a vendor, please apply.

Applications are due March 30th and all applicants will be notified of their acceptance status by April 8th.

2015 Dewey Square Application.pdf


Boston Globe Article - 3/12/15

Learning the Business of Food

By Sarah Shemkus

13foodmba2.jpg Liam Madden, right, founder of the juice and tea maker Jubali, described his ideal client as Johnny Charles of Interise listened. Photograph by Michele McDonald.

MARCH 12, 2015 Veronica Janssens, co-owner of Batch Ice Cream in the South End, has been in the frozen confection business for about five years. But in between formulating flavors and churning out pints, it can be hard to find time to scrutinize financial statements or plot a course for growth.

So, Janssens said, she decided she needed a plan for "running a business in a grown-up sort of way."

The solution she found was a food-focused business course offered by Interise, a Boston nonprofit that promotes small business and economic development. The 15-week class, part of Interise's StreetWise MBA program, aims to support the growing number of food startups that have popped up in city neighborhoods and rural towns, spurring investment and creating jobs.

With the local food trend showing no sign of slowing, Interise teamed up with the Jamaica Plain food incubator CropCircle Kitchen and Boston Public Market, the year-round local food market that is expected to open near the Haymarket MBTA station this summer.

Liz Morningstar, chief executive of Boston Public Market, said the course is part of her organization's mission to boost homegrown foodie businesses. But, she added, "It's also smart business. We necessarily want a stronger pipeline of companies."

The class, which is free, includes 15 owners from 10 companies that sell everything from herbal infusion drinks to decadent doughnuts. (The group also includes a flower grower who sells at farmers markets.) Some, like Union Square Donuts and Q's Nuts, both based in Somerville, have already gained buzz for products such as maple bacon donuts and Mexican chocolate almonds.

Others are still planning their official launches.

All want to find ways for their businesses to grow.

On a recent Monday night, the group met at Interise's offices to polish their elevator pitches to potential buyers, talk about targeting their ideal customers, and trade tips about promoting themselves on social media. For the first seven weeks, the curriculum focused on keeping, reading, and analyzing financial statements; the remaining eight weeks will cover marketing, sales, human resources, and strategic planning.

At the end of the course, the students will have created a three-year business plan. Already, the work they have done has changed the direction of one business. Barbara Rietscha, owner of the flower-growing operation Stow Greenhouses in Stow, has decided that positioning her company as a farm and florist, moving away from its identity as a wholesaler, is the best plan for expanding her business.

She had been considering the change for some time; assessing her financials for class convinced her to accelerate her plans.

As class proceeded this week, product samples -- pouches of flavored almonds, plastic tubes of wrapped caramels, boxes of frozen ravioli -- littered the tables in the classroom. Business lingo like "end user" (aka customer) and "margin" (the difference between cost and price for each item sold) shared conversational space with talk of flavor combinations and cheesemaking techniques.

13foodmba8[1].jpg Josh Danoff of Somerville's Union Square Donuts at a class for Boston Public Market food vendors. Photograph by Michele McDonald.

These conversations are one of the key benefits of the class, said Christina Barbieri, co-owner of the Amesbury cheesemaker Wolf Meadow Farms. Though she has a business degree, Barbieri has discovered that the food industry offers very specific and unexpected challenges, such as working out the logistics of obtaining ingredients from local sources.

"It's so different from anything you learn in a textbook," she said. "We've been learning so much from other people."

Interise is watching the dynamic among the food entrepreneurs closely, said Johnny Charles, the organization's Boston program manager. StreetWise MBA is a national program; more than 2,000 entrepreneurs in 36 communities have participated. In the past, classes have generally included a mix of businesses specifically chosen so that the students don't find themselves trading tips with their competition, Charles said.

The food class, therefore, is something of an experiment by focusing on a single industry, he said. It will help Interise find new approaches to serving a range of small companies.

"Are there different ways we can think of supporting different businesses in different industries?" he asked. "There's still some learning to be done."

The goal for many of the students is to secure a slot at Boston Public Market when it opens in a few months. The final line-up of vendors -- there will be about 42 to start -- has not been announced, but is likely to include some of the class participants, Morningstar said.

Regardless, she said, the public market is eager to support even those businesses that don't end up as vendors, because they will help to expand the food scene in Boston. That ultimately benefits the public market, the companies, and their customers, she said.

For entrepreneurs like Janssens, the importance of the class is more straightforward: It encourages her to focus on the business aspects of her ice cream company.

"The class makes you step back," Janssens said. "You have to answer the hard questions you sometimes try to ignore."

Sarah Shemkus can reached at

TTOR Seeks Programming Partners for Kitchen

The Trustees of Reservations is now seeking proposals from organizations and individuals interested in becoming programming partners in the Boston Public Market Kitchen.

Working with the Boston Public Market Association and The Trustees, partners will help build a diverse offering of programs designed to highlight regional culinary traditions and local food production, as well as inspire healthy eating and creative cooking among families and individuals. Centered on the themes of Cooking and Food Production, Health & Wellness, and Sustainability and Environmental Education, programs will include a mix of educational workshops, skill building programs, tours and events designed to be relevant and accessible to the Boston community as well as Market visitors and patrons.

The 3,200 square foot state-of-the-art demonstration kitchen will operate in conjunction with the Boston Public Market's hours of operation. The independent space is based on a modular design that can accommodate a full range of events and teaching formats.

The largest private farm-land owner in the Commonwealth, The Trustees is committed to building a more sustainable food system through community supported agriculture (CSA) programs, farm stands, livestock operations, pantry donations, "food by prescription" programs, farmer apprenticeship programs, day camps, cooking classes, and community gardens. The organization offers more than 900 public programs, workshops, and events annually across the state.

The request for proposal deadline for launch partnerships is March 31, 2015, but applications received after this date will continue to be considered on a rolling basis.

For complete program proposal details visit their website.

Proposals and questions can be emailed to Mimi Hall, Boston Public Market Program Manager at

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What is a Public Market?

So what exactly is a Public Market?

Market Manager, Tiffani Emig, answers this:

Lots of cities have public markets - you might be familiar with Reading Terminal in Philadelphia, Pike Place in Seattle, or Chelsea Market in New York City. Perhaps you've been fortunate enough to visit a public market in cities around the world like Montreal, Florence or Old Delhi.

Public markets can take various forms, and each is a unique reflection of the city where it's located. No two public markets are the same, but there are a few things that define a public market and make it different from a local farmers market or chain supermarket.

1. A public market primarily sells food. Different public markets focus on different types of products, but typically, a shopper can find produce, meat, fish, dairy products, baked goods, coffee, spices, and various specialty and prepared foods. Some markets also sell flowers, beverages, crafts or other related non-food items.

2. A public market is open year-round. Unlike farmers markets, which often exist only seasonally and may pop up just once or twice a week, a public market is open daily, year-round, in a permanent location.

3. A public market is made up of small independent businesses, and each shop or stall is owner-operated. Rather than one company selling every item, like you would find in a supermarket, a public market features dozens of vendors selling food and other products they made themselves.

4. A public market fulfills a public purpose beyond retail food sales. A public market is more than just a place to shop; it provides customers with an experience. A public market is a bustling and vibrant place that brings people together to taste new flavors, learn from educational workshops and classes, watch the process of food being made, or develop new friendships. A public market is a civic resource for everyone.

You'll find these things in public markets around the country and all over the world.

So what makes the Boston Public Market unique? It's our focus on local food: connecting the public to farmers, fishermen, and food producers from Massachusetts and throughout New England. When it opens this summer, the Boston Public Market will be the only all locally-sourced market of its kind and size in the United States.

Get a better idea by looking at out our photo album of public markets taken by the Boston Public Market staff.

Calling All Summer Interns!

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Duration: June 2015 - August 2015
Hours per week: 3-4 Days a Week Minimum

Organization Overview:
The Boston Public Market will open this summer. Once open it will be the only locally sourced market of its kind. The Boston Public Market Association's mission is to develop and operate a permanent year-round market in Boston that provides fresh, healthy food to consumers of all income levels and nourishes our community. It will educate the public about food sources, nutrition and preparation.

General responsibilities will include:

  • Public Market Launch- Work with staff on promotional events, community outreach and programming development for the summer 2015 launch of the BPM.
  • Market Vendor Coordination - Assist the BPM vendor operations team with vendor training, development and move-in to their permanent stalls in the market.
  • Farmers Market Support - Assist the farmers market manager at the seasonal farmers markets one day a week. Duties also include EBT/SNAP coordination and launching the cookbook author and local musician series.
  • Guest Speaker Series - Work with other interns to design a bi-weekly guest speaker series throughout the summer, which could feature farmers, producers, and leaders in the Boston area.


  • 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 communications skills, particularly interviewing and writing;
  • Basic computer literacy and knowledge of Microsoft Office;
  • Highly organized and able to keep track of multiple projects simultaneously;
  • Must be a self-starter.

Office Location:
Boston Public Market Association
12 Marshall Street, 4th Floor
Boston, MA 02108

Compensation: This is an unpaid position but course credit may be available.

Application Procedure: To apply, email your resume and a brief cover letter by March 1st to: Julia Vannoni, Business Manager & Special Assistant the CEO at

Conservation Law Foundation Supporting BPM with Free Legal Assistance

Conservation Law Foundation (CLF) and the Boston Public Market have just announced that the Boston Public Market will receive pro bono legal assistance through CLF's new Legal Services Food Hub.

The Legal Services Food Hub is a project of Conservation Law Foundation (CLF). CLF recruits attorneys to participate in the Legal Services Food Hub and manages the project. After receiving requests for legal assistance from food businesses and organizations, CLF reaches out to the Legal Services Food Hub attorney network and matches the participant with a skilled lawyer who will provide pro bono legal services.

"Every successful business needs legal help, but costly legal services are not affordable for many farmers and food entrepreneurs," said Jennifer Rushlow, Staff Attorney and Director of Farm and Food Initiative, Conservation Law Foundation. "We're excited to be working with the Boston Public Market to support a place where dozens of food growers and producers can sell their wares, connecting urban residents with the New England agricultural economy."

Attorneys from Nixon Peabody will advise the Boston Public Market during lease negotiations with the over 40 permanent, year-round vendors who will sell locally produced items such as farm fresh produce; meat and poultry; cheese; fish and shellfish; bread and baked goods; flowers; and an assortment of specialty and prepared foods at the market, which will open in summer 2015. The Boston Public Market will also help connect vendors in need of legal assistance with the Legal Services Food Hub's network of attorneys.

"We're so grateful that the Legal Services Food Hub was able to match us with Nixon Peabody," said Liz Morningstar, CEO of the Boston Public Market. "By connecting farmers and food entrepreneurs in Massachusetts with expert legal advice, the Legal Services Food Hub allows these small food businesses to expand, professionalize, and focus on their real work--growing and producing fresh local food."

Vendor selection for the Boston Public Market is an ongoing, robust, multi-stage process that involves a variety of stakeholders, including Boston Public Market staff, industry experts, community members and national consultants. The Boston Public Market is still accepting Intent to Apply Letters in key vendor categories.

"We're thrilled to be helping the Boston Public Market negotiate leases with vendors from around Massachusetts and New England, allowing these local food businesses to sell directly to customers in Boston," said Jennifer Simon Lento, an Associate at Nixon Peabody. "Participating in the Legal Services Food Hub is a great way for the legal community to contribute to the growth of our local food economy."

The Legal Services Food Hub already helps several Massachusetts farmers, food entrepreneurs, and farm/food organizations, including CropCircle Kitchen (CCK), which operates Boston's only shared-use commercial kitchen and culinary business incubator. CCK is currently partnering with the Boston Public Market to offer contract processing options to market vendors and to facilitate connections between market vendors and other Boston-area food businesses.

"CLF's Legal Services Food Hub has been a great partner for CropCircle Kitchen and many of the businesses we serve. They've connected us with tremendous legal expertise on everything from basic business entity formation to complex tax and equity investment structuring, and even assistance with hiring and labor issues," said CCK Executive Director Jen Faigel. "They're a terrific partner for any small food business who wants to expand their operations and serve more customers."

"Farmers and food entrepreneurs are critical to the health of our communities, the preservation of our environment, and the growth of our economy," said Rushlow. "When they are successful, we all benefit, and this is a way that members of the legal community can help."

Conservation Law Foundation (CLF) manages the Legal Services Food Hub to help farmers, food entrepreneurs, and related organizations access free legal assistance for their transactional legal needs, such as land acquisition/transfer, estate issues, taxes, contracts, and corporate formation, among others. Visit the Legal Services Food Hub at

Groundbreaking celebration news roundup

There was a great turnout for the Boston Public Market groundbreaking celebration on October 9th and we couldn't be happier to enter the construction phase of our project! Below is a roundup of news coverage from the event - and stay tuned for more photos.

Thumbnail image for IMG_5560.jpg     Mayor Groundbreaking_PM.jpg  Liz Groundbreaking.jpg

Governor Groundbreaking_PM.jpg  Crowd Groundbreaking_PM.jpg

Boston Globe: Boston Public Market construction to begin

Boston Hearld: Boston Public Market gets fresh start  

Boston Magazine: Boston Public Market finally breaks ground

WBUR: It looks Like Boston Is Finally Getting A Public Food Market

Metro: Boston Public Market breaks ground at Haymarket

Groundbreaking celebration slated for Thursday!

This Thursday Governor Deval Patrick and Mayor Martin Walsh will join supporters of the Boston Public Market to recognize a new milestone in the project. Construction is set to begin and we'd love if you'd come celebrate with us.

The event begins at 1:30pm on the north side of City Hall Plaza along Congress Street. See you there!


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