CONCEPT DEVELOPMENT SUMMER 2014 The Historic 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 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. The space would provide new opportunities for local producers of farm products, as well as bring energy to an underutilized section of town.”

- Food Innovation Center

“It [the Morrison Bridge] is highly visible to Oregonians and visitors to Portland…and is a natural gateway to downtown Portland.”

“Highlight the Willamette River as the Central City’s defining feature by framing it with a well-designed built environment, celebrating views to the larger surrounding landscape, improving east-west access and orientation and “Highlight the Willamette River as the Central encouraging a range of river-supportive uses.” City’s defining feature by framing it with a well- – City of Portland, Central City 2035 Concept Plan, Goal K, October 2012 designed built environment.” Morrison Bridgehead Site MARKET SITE Morrison Bridge Head

SW 2nd Ave Tower Site SW Market Site SW 1st Ave/MAX Market Site

SW Naito Parkway Morrison Bridge

Tom McCall Waterfront Park

studiojeffreys + KASA Architects Morrison bridge site 14 C. DESIGN CONCEPT Excellence in Design S W W AS HIN GT ON ST RE ET The tower will be the “hinge-pin” and gateway icon at the center of a multitude of different flows—pedestrian, bicycle, traffic, light rail, and food—and its curved design form will be SW ALD ER ST RE ET expressive of this dynamic and vital intersection. In addition,

E U N E V A D the curved plan deliberately echoes the plan and form of the N O C E S

W S

E U N E market halls to reinforce a cohesive “clover leaf” concept. V A

T S R I F

W S S Y W M A OR W RIS K O R This initial concept only touches on the potential to incorpo- N ST A RE P ET O T I A N

W S rate further biomimicry concepts, taking inspiration from and

0' 50' 100' emulating natural forms and systems—a concept that will The Public Market’s central blend food, people, function and form. location will encourage The tower envisions office use with approx 17,000 sf net pededstrian access from all floors, basement parking, and retail at grade. Balconies and over the city. floor-to-floor glazing facing the river will create spectacular views to the Cascades beyond, making this a highly desirable premier office development. The narrowing of the tower form to the river side will present an elegant east-facing façade, strengthening the gateway icon for the approach from the Morrison Bridge. Safe Pedestrian Access The Morrison Bridgehead site, with its easy access to bus and LLOYD DISTRICT light rail service as well as approximately 1,200 public and private short-term parking spaces within blocks, is an ideal site for the Public Market. The County’s recent improvements to CENTRAL EAST SIDE the pedestrian and bicycleSouth accessibility Market on the bridge ramps makes the approach to theHall Public Site Market safe forMorrison people Bridge coming from both downtown and the eastside. Printing Press “OLD TOWN” SW Naito Parkway DISTRICT Park on First Avenue will be enhanced by new pedestrian SATURDAY activity through the area, and will add to a rich and dynamic MARKET pedestrian experience.

PUBLIC Enhancing SiteTom Opportunities McCall MARKET This multi-purposeWaterfront site Parkhas two distinctively different anchor ESPLANADE LOOP development opportunities. Blocks 1, 2 and 39 represent a DOWNTOWN rare opportunity in Portland’s Central Business District with RETAIL DISTRICT SALMON SPRINGS three contiguous blocks under single ownership currently FOUNTAIN developed with surface parking. Development constraints are equally unique given the impact of the Morrison Bridge ramps and the requirement to maintain access for ongoing mainte- nance and potential future replacements. The Public Market is The Public Market will Morrison Bridge Ramp to Naito Pkwy The Public Market the ideal anchor development for this portion of the site. The becomewill become the hub the and hub connector to the surrounding infrastructure and support needed for the market will require and connector to the minimal disturbance to the subsurface and elevated bridge cultural, social and economic North Market surrounding cultural, districts. structures. The Public MarketHall will Site activate the site seven days social, and economic 28 districts. MELVIN MARK COMPANIES MARKET PROGRAM Street Level Morrison Bridgehead Site

Existing New Office Tower ! Tower Project Ground 45,100 sqft Second 35,000 sqft Ground Floor Concept Basement 12,900 sqft Outdoor Total 93,000 sqft Outdoor Storage Storage SW 2nd Ave Recycle Recycle

Storage Storage 3,324 gsf 3,300 gsf

SW Stark St Storage

South Market Hall Plaza & Mobile SW 1st Ave/MAX Vendor Stalls Market Hall Market Hall 18,875 gsf 18,450 gsf Storage

Stalls Stalls SW Naito Parkway North Market Hall

Plaza Lobby Lobby

Bridge supports for Morrison Bridge above South Market Hall North Market Hall

Ground floor 22,750 gross sf Naito Parkway Ground floor 22,350 gross sf 60 Stall Modules 60 Stall Modules Tom McCall 9,700 net sf 9,500 net sf Waterfront Park studiojeffreys + KASA Architects 19

studiojeffreys + KASA Architects Morrison bridge site 15 MARKET PROGRAM Examples from Mathallen, Oslo Mathallen Oslo

Mobilestudiojeffreys vendors + KASA Architects in Brugge, Belgium case study 4 MARKET PROGRAM Mezzanine Level Morrison Bridgehead Site

Existing New Office Tower ! Tower Project Ground 45,100 sqft Second 35,000 sqft Ground Floor Concept Basement 12,900 sqft Outdoor Total 93,000 sqft Outdoor Storage Storage SW 2nd Ave Recycle Recycle

Storage Storage 3,324 gsf 3,300 gsf

Storage SW Stark St Restaurant

Partner SW 1st Ave/MAX Offices Market Hall Market Hall 18,875 gsf 18,450 gsf Storage SW Naito Parkway Demo Kitchen & Event Space Stalls Stalls Plaza & Mobile Vendor Stalls Market (below bridge) Offices Plaza Lobby Lobby

Tom McCall Waterfront Park South Market Hall North Market Hall

Ground floor 22,750 gross sf Naito Parkway Ground floor 22,350 gross sf 60 Stall Modules 60 Stall Modules 9,700 net sf 9,500 net sf

studiojeffreys + KASA Architects 19

studiojeffreys + KASA Architects Morrison bridge site 17 MARKET PROGRAM Examples from Mathallen, Oslo Mathallen Oslo

Mathallen Oslo

Mathallen Oslo

studiojeffreys + KASA Architects James Beard Public Marketcase study 7 • Two iconic market halls • 100-120 vendor stalls • 350 green jobs • Teaching kitchen • Event venue • Sustainable deliveries • Local economic growth

studiojeffreys + KASA Architects case study 6

studiojeffreys + KASA Architects case study 6 CONCEPTUAL LAYOUT

! Ground 45,100 sqft Second 35,000 sqft Ground Floor Concept Basement 12,900 sqft Outdoor Total 93,000 sqft Outdoor Storage Storage

Recycle Recycle

Storage Storage 3,324 gsf 3,300 gsf

Market Hall Market Hall 18,875 gsf 18,450 gsf

Stalls Stalls

Plaza Lobby Lobby

South Market Hall North Market Hall

Ground floor 22,750 gross sf Naito Parkway Ground floor 22,350 gross sf 60 Stall Modules 60 Stall Modules 9,700 net sf 9,500 net sf

studiojeffreys + KASA Architects 19 CONCEPTUAL LAYOUT

! Ground 45,100 sqft Second 35,000 sqft Second Floor Concept Basement 12,900 sqft Total 93,000 sqft Views to First Ave Views to First Ave

Cafe / Cafe / Exhibitions Exhibitions m bridge bridge m 1,300 gsf 1,300 gsf Vendor break Catering Kitchen w room 1,050 gsf w 1,100 gsf Chair/table storage Private Dining Demo kitchen Market Admin Offices Open Open Kitchen to to 980 gsf below ! below Event/Function space 3,700 gsf Restaurant 4,660 gsf Mercantile 2,650 gsf 200-seats 5,750 gsf Business! Center

Pre-Function bridge Pre-Function bridge Balcony

Views to park & river Views to park & river South Market Hall North Market Hall Second floor 17,700 gross sf Naito Parkway Second floor 17,300 gross sf

studiojeffreys + KASA Architects 20 INSPIRATION Torvehallerne, CopenhagenTorvehallerne Copenhagen Granville Island, Vancouver BC Milwaukee, Wisconsin

TorvehallerneTorvehallerne Copenhagen Copenhagen

studiojeffreys + KASA Architects Case study 9

studiostudiojeffreysjeffreys + + KASA KASA Architects Architects Case studyCase study9 9 INSPIRATION Mathallen Oslo Mathallen, Oslo

studiojeffreys + KASA Architects case study 3 VISION TO REALITY First to Market! Portland, after leading North America in the Grand Opening Spring 2018 quality and quantity of its public markets, is ready again for a permanent, year-round, indoor/ outdoor market that captures the essence of our culinary heritage and culture. An ever- 2014 2015 2016 2017 2018 increasing number of citizens from all walks of life have rallied in support of the Market’s mission and we want to sincerely thank them for their early commitment. But they alone cannot Concept Development will the Market into existence. This community effort requires you, your friends, neighbors and Budgeting colleagues to help Portland realize its unique culinary and agricultural status while reconnecting Community to the city’s rich history of public markets. Summer Outreach 2014 Make a tax-deductible, secure donation online Building Design at jamesbeardmarket.com or contact us at [email protected]. You’ll create a public gathering place for people from different Fall 2015 Construction ethnic, cultural, and socioeconomic communities coming together for the common experiences of savoring great food, music and conversation. Your Fall 2016 Grand investment will create a true public market that Opening will increase access to fresh, healthy food, play Fundraising Spring 2018 a key role in promoting public health goals, and stimulate the economy for local businesses and residents.

Whether as farmer, shopper, chef, teacher, tourist or student there will be great things for you at the The mission of the James Beard Public Market is to market. operate a daily, year-round, indoor-outdoor venue to Thank you for your gift, for helping the showcase our region’s bounty, to promote sustainable community reap the benefits of a permanent public market on Portland’s waterfront, and for agricultural practices, to encourage healthy eating, your understanding that healthy food grown in a sustainable manner is a fundamental right for all and to provide entrepreneurial opportunities for of our citizens. those who produce and sell the food we eat. VISION TO REALITY

Living in Oregon for almost 50 years has given me a deep sense of place and an appreciation of our rich seasonal bounty. The abundance of u-pick farms and the availability of wild game, fish and berries, has formed a strong bond between the land and the community that’s shaped our current food culture.

Over the years I’ve enjoyed traveling overseas and exploring other culinary areas, but it has made me realize Oregon is the exception and Parking Lot not the rule—it is truly one of the greatest culinary regions in the world. With the fertile Willamette Valley right in our own back yard, the fast turn-around time from the field to the kitchen is the dream of any cook.

A year-round indoor public market will be a showcase for Oregon’s culinary products, where Public Market cooks can shop, children can learn about healthy cooking and sustainable food ways, and family and friends can join together in the celebration of food.

–Janie Hibler, James Beard Public Market Board

Help transform three parking lots into the heart and soul of our region’s food economy! Wroclaw, Silesia, Poland 222 SW Washington St Portland OR 97204 (503) 208 2071 jamesbeardmarket.com