Graham Pearsall
BU News Service
For an old vent leftover from the Big Dig, 100 Hanover Street smelled pretty good. The scent of warm apple-cider donuts, roasted nuts and earthy vegetables permeated the air. Long gone were the fumes of the Interstate-93 tunnel.
Now in its second year, Boston Public Market dominates the corner of Congress and Hanover Street. At 28,000 square feet, the space is home to 40 permanent vendors and a rotating cast of “pop up” merchants. Dedicated to providing Boston with fresh, locally sourced fruits, cheeses, fish, pastas, baked goods and more, the Market is as colorful and tasty as it is pleasantly fragrant.
As part of HUBweek, Boston Public Market offered a behind the scenes tour.
Sept. 27, 2016 – Showcasing the ability of Boston Public Market to provide a place for Massachusetts farms to sell their goods, Appleton Farms displays the locations of more than 20 farms that contributed cheeses to its display. Photo by Graham Pearsall/BU News Service
Sept. 27, 2016 – Makia White shows off Jasper Hill Farm’s flashy chalk board that adorns the vendor’s booth. Photo by Graham Pearsall/BU News Service
Sept. 27, 2016 – Seeking to help its community, the Market also showcases the work of homeless artists. Photo by Graham Pearsall/BU News Service
Sept. 27, 2016 – The fruits and vegetables of Stillman’s Farm brighten the interior of Boston Public Market and often find their way into the food produced by other vendors. Photo by Graham Pearsall/BU News Service
Sept. 27, 2016 – Owner and head baker of Levend Bagelry, Alex Jong prepares a fresh batch of bagels. Discussing the camaraderie between vendors, Jong said when possible he buys ingredients from other Boston Public Market merchants because he knows that other vendors have “amazing products” and that he’s getting “the best ingredients.” Photo by Graham Pearsall/BU News Service
Sept. 27, 2016 – “I make moms cry,” said Jennifer LaSala, who at 23 is the Market’s youngest vendor owner. “I make it possible for their kids to have a cupcake for the first time without fear.” Launched by LaSala when she was just 17, Jennifer Lee’s Gourmet Bakery specializes in allergen-free baked treats that are gluten-free, nut-free, egg-free, and dairy-free. Photo by Graham Pearsall/BU News Service
Sept. 27, 2016 – Built with the guiding principle of providing Bostonians with locally-sourced food, merchants at Boston Public Market make clear where their wares come from. Red’s Best, a seafood vendor, goes so far as to tell the story of each catch. This bluefin toro was harpooned by fisherman Tyler McCalister and hauled aboard the Cynthia C and brought to port in Chatham. Photo by Graham Pearsall/BU News Service
