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Concept Development CONCEPT DEVELOPMENT SUMMER 2014 The Historic Portland Public Market Foundation dba James Beard Public Market The mission of the 501(c)3, Tax EIN: 26-0070100 222 SW Washington St. Portland, OR 97204 James Beard Public Market (503) 208 2071 [email protected] is to operate a daily, www.jamesbeardmarket.com Board of Trustees year-round, indoor- Richard Harris, President Wendy Lane Stevens, Vice President Janie Hibler, Secretary outdoor venue to Andrew Franklin, Treasurer Pippa Arend Jim Bean showcase our region’s Pietro Ferrari Amelia Hard Greg Higgins bounty, to promote Lynn Loacker Martin McClanan Gary Roth sustainable agricultural Dan Saltzman Lisa Sedlar Johanna Thoresz practices, to encourage Committees healthy eating, and to Board Nominating, Wendy Lane Stevens Chair Building, Richard Harris Chair Community Advisory Team, Pietro Ferrari Chair provide entrepreneurial Events, Amelia Hard Chair Finance, Andrew Franklin Chair opportunities for those Staff Ron Paul, Executive Director Lori Warner-McGee, Development Director who produce and sell the Ann Forsthoefel, Outreach and Operations Director Jennifer Mannhard, Project and Office Manager food we eat. To Market What is it that makes this place so remarkable? What defines our food and cooking—climate, soil, people or culture? After three decades reveling in the seasonal bounty of this place we call Oregon—whether while gardening, cooking or eating— it’s clear to me that we are very fortunate to reside here. The region we inhabit has few peers when it comes to its diverse harvests from our lands and waters. The quality of these ingredients has nourished a flourishing food culture on all levels from small farms to ranchers, food artisans, winemakers, brewers, cheese makers—the list is seemingly endless. The result of all of this spontaneous ferment is a food scene that is adored and envied nationwide. Where to now? To market! All of the world’s food capitals have a feature in common—a grand permanent market to proudly showcase their culinary abundance. Vienna’s Naschmarkt, Borough Market in London, Nishiki- dori in Kyoto: these places are their city’s pantries and are gathering places for locals and tourists alike. Portland’s food scene has come of age and the time has come for us to open our kitchen cupboards to all. The James Beard Public Market will provide a “All of the world’s food capitals venue to shop, learn, eat, and most importantly, embrace and preserve our state’s grand have a feature in common—a grand agricultural heritage. Whether as farmer, shopper, permanent market to proudly showcase chef, teacher, tourist or student, there’ll be great things for all at the market....... their culinary abundance.” –Greg Higgins, gardener & chef MARKET TOWN Agricultural and culinary heritage Farmers’ Cooperative 1934, Oregon Historical Society Why James Beard? James Beard was a famous chef and writer and Portland native who helped start the movement for fresh local food in the United States. Shopping with his mother at Portland’s public markets gave him an early appreciation for Oregon’s culinary riches. Portland Public Market 1936, Library of Congress Carroll Public Market Street Side 1922-1934?, Oregon Historical Society In Portland, a Golden Age of Dining and Drinking Excerpt from the NY Times ...At first [Portland] was a sort of underground stop for food and wine lovers who had heard word of small, fascinating restaurants run by young, talented chefs serving a bounty of local produce. It’s underground no more. Portland has emerged from its chrysalis as a full-fledged dining destination. This is a golden age of dining and drinking in a city that 15 years ago was about as cutting edge as a tomato in January. Every little neighborhood in this city of funky neighborhoods now seems to be exploding with restaurants, food shops and markets, all benefiting from a critical mass of passion, skill and experience, and all constructed Le Pigeon at prime time. Michael Rubenstein for The New York Times according to the gospel of locally grown ingredients. “Portland has emerged from its chrysalis as a In close proximity is a cadre of farmers committed to growing environmentally responsible produce full-fledged dining destination.” with maximum flavor, delivered to restaurants and to the gorgeous farmers’ markets that dot the city. There are local fisheries and small beef, lamb and pork producers. Not far away is the Hood River Valley, with its myriad fruit growers who “In close proximity is a cadre of supply glistening, fragile berries and stonefruits of farmers committed to growing every stripe and color. environmentally responsible World-class wine is produced in the Willamette Valley, the center of the Oregon wine industry, produce with maximum flavor.” just a half hour’s drive away. Portland has six micro-distilleries making any kind of spirits you can name and, if you’d like a chaser, more breweries than any other city on earth. Just as important is a receptive populace, demanding yet eager to be wowed. By ERIC ASIMOV Published: September 26, 2007 OREGON BOUNTY Cultivating community Oregon's No. 1 nut gets better with new OSU varieties | Oregon'soregonlive.com Land Grant University 6/20/14, 10:49Photo AM by Joe Whittle Photo by Leah Nash for The Oregonian Oregon's No. 1 nut gets better with new OSU varieties OSU's new hazelnuts are immune to the yield-reducing eastern filbert blight fungus The hazelnut is Oregon's official nut. It's no surprise given that Oregon grows 99 percent of the U.S. crop. Oregon's approximately 600 growers produced $63 million of hazelnuts in 2012 harvested on 29,000 acres. But more than 20 years ago, the future looked bleak. A disease called eastern filbert blight was threatening to devastate orchards. So OSU researchers set to work, crossbreeding tree varieties for resistance to it. They've since released 17 cultivars that are immune. The latest contribution was in 2013 with Wepster, a high-yielding, blight-resistant hazelnut whose smaller size makes it ideal for the baking and chocolate industries. Oregon's roughly 600 hazelnut growers Growers don't need to spray these new varieties with fungicides – produced $63 million of hazelnuts in 2012. and that helps their bottom line and the environment. The trees are (Photo by Lynn Ketchum.) taking root. A survey found that more than half of the 2,730 acres click image for larger image planted between 2009 and 2012 were Jefferson, a variety released by OSU in 2009. Unofficial estimates, however, say the number of new acres during that time was 11,000 to 12,000, with more than half being Jefferson. Sources: Polly Owen, manager of the Hazelnut Marketing Board; USDA National Agricultural Statistics Service; OSU hazelnut breeder Shawn Mehlenbacher. Research by the Oregon Agricultural Experiment Station. Print this article and other Providing Sustainable Food and Shelter articles (PDF). Related articles OSU targets invasive stink bug that threatens valuable crops OSU canola study informs policymakers amid debate among seed growers OSU teaches Oregonians to raise honey bees as hives struggle Cleaner air, lower costs OSU helps fishermen find healthy stocks of salmon Ranchers steer clear of juniper risk with OSU's help Photo by Lynn Ketchum Photo by Deena Prichep for NPR Forestry students propose new management plan for Oregon public lands OSU helps give youngOregon's salmon roughly a safer 600 commute hazelnut down growers the Columbia produced $63 million of hazelnuts in Healthier embryonic2012. and (Photo neonatal by Lynndiet helps Ketchum.) chickens' survival OSU helps state's $16 million cranberry industry float to top Tiny pest insect casts costly shadow over Oregon’s small fruit industry Honey bees keep Oregon agriculture humming http://extension.oregonstate.edu/bridges/extension-helps-oregon-hazelnut-industry-battle-blight-disease Page 1 of 2 Making Multicultural Places Excerpt from the Project for Public Spaces Placemaking Blog …Public markets are often among the most socially diverse of public places, bringing people of different ages, genders, races, ethnicities, and socioeconomic status together for the experience of food, shopping, and conversation. PPS’s report “Public Markets as a Vehicle for Social Integration and Upward Mobility”, funded by the Ford Foundation, examined eight markets around the United States–ranging from weekend farmers’ markets to outdoor flea markets to traditional market halls–and concluded that public markets hold special power in communities in so far that “public markets enhance the potential for social interaction in public spaces–attracting diverse income levels, ages, and ethnicities–and thereby create a sustainable vehicle for upward mobility and individual empowerment for low-income communities.” ... In short, the value of public markets as multicultural places should not be underestimated. They bring people with different backgrounds together while promoting sustainable food production and offering the opportunity to launch local small businesses. “Public markets are often among the most socially “Public markets are valued because they create common ground in the community, where people diverse of public places, bringing people of feel comfortable to mix, mingle, and enjoy the serendipitous pleasure of strolling, socializing, different ages, genders, races, ethnicities, and people watching, and shopping in a special socioeconomic status together for the experience environment,” PPS research found. By Courtney Knapp of food, shopping, and conversation.“ Published: January 1, 2009 Photo by T-Stop Photography (www.tstopphoto.com) via Foster United (fosterunited.org) MARKET SITE Morrison Bridge Head Morrison Bridgehead Site studiojeffreys + KASA Architects Morrison bridge site 12 “Having a year round Public Market would allow Portland to showcase its local food production as well as continue to be a leader in regional promotion of foods and their products. The Morrison Bridge Space is an ideal location for such an operation. It is highly visible to Oregonians and visitors to Portland…and is a natural gateway to downtown Portland.
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