at the seaport, new york’s public market district since 1642

NEW AMSTERDAM PUBLIC PRESENTS

WINTERMARKET

A GATHERING OF SUSTAINABLE PURVEYORSSUNDAY, DECEMBER 16, 2007

THE NEW MARKET BUILDING

The City of New York, Office of the MayorThe New York City Economic Development Corporation

Jerrold Nadler United States RepresentativeMartin Connor New York State SenatorSheldon Silver New York State Assembly SpeakerAlan Gerson New York City Council MemberScott Stringer Manhattan Borough PresidentManhattan Community Board OneSeaportSpeaks www.seaportspeaks.org

FOuNDiNG SpONSOr $10,000 and aboveSiMS Group recycling

EvENT SpONSOr $2,500 and aboveAiG Environmental®

Brotherhood WineryMarlow and SonsThe John and Wendy Neu Family Foundation, inc.Organic recycling inc.

pArTNEr $1,000 and aboveCitizens Committee for New York CityGoldman, Sachs & Co. King Displayspasanella and SonSomething Different party rentalsStonehouse Olive OilWeisz + Yoes Architecture

FriEND up to $1,000Jillian GladstoneLee and Jordan GruzenLynda Nguyen and Noah KupferbergMeadowcreek Dairypecinka Ferri Food Equipment resourceSara LopergoloDiana MarshSelldorf ArchitectsSam and Gail SimonSpace Gallery

and the many individuals who have contributed their time, their advice, and their support, with special thanks to :

Dan Barber and irene HamburgerMario BataliMichael Harlan TurkellOdessa piperMatthew ScottMelissa Waldron LehnerAlice WatersBen Watson

and Elizabeth Daggar, designer www.electrofork.com

wintermarket: a revivalacknowledgmentsThe first ships bringing settlers from the Netherlands to New Amsterdam, in

1624, carried with them instructions for laying out our future city. instruction

No. 6 specified that a public marketplace be established at the central

square, alongside the town hall.

This provision, seemingly simple, is laden with significance. it implies that

from the beginning, New Amsterdam was not to be a rural settlement or

mere trading post, but a proper city whose food would be imported from

the surrounding countryside and sold at market. inherent in this relationship

are the benefits of mutual dependence, where the city and the region grow,

thrive, and preserve their unique identities by relating to and supporting one

another. A future that is more sustainable will be based on re-forging this

ancient link, which was severed in the last century.

A public market is a precinct where commerce is directly governed by

laws and regulations which have a civic aim. public markets have existed

throughout history, exerting particular strength, relevance, and vibrancy

when they are established to serve the common good. The Greek agora and

roman forum began as public markets, where commerce and government

emerged in symbiosis. The fairs and markets of the middle ages helped

rebuild Europe’s agricultural system, which had collapsed completely with

the fall of rome. The bountiful public markets of 19th century New York

elevated its status as a world-class city, while the markets of the early 20th

century allowed the city government to implement better health and sanitary

codes, as well as make food more accessible to lower income residents.

We have reached the time for a revival of this important urban institution.

By establishing a permanent forum for purveyors committed to sourcing

regional ingredients, produced with stewardship as a principal, New York will

help create a new and more sustainable economy. The Seaport, infused with

four centuries of public markets, is the ideal location for this venture. No

other use is as relevant, as authentic, or as needed.

Wintermarket is the first important step in this initiative. it is the seed,

planted in dormant soil, from which change will grow.

gather New Amsterdam public celebrates the few remaining foods we

do not farm: wild fish, which will be preserved for future generations only

through stewardship, self-governance by fishing communities, and well-

informed consumers; wild game, which current regulations prevent from

being sold commercially; and forage, the great variety of edible plants that

grow throughout our region, but remain largely unknown and unappreciated.

NOvA KiM & LES HOOK Albany, vermontwww.wildgourmetfood.com

highbush cranberries, wild ginger, wild cress, juniper berries, wild daylily tubers, and other seasonal specialties

JErrY HENKiNWestchester, New York www.nutgrowing.org

nuts foraged from the Northeast, including black walnuts and shagbark hickory nuts

WiLD EDiBLESNew York, New York www.wildedibles.com

fresh shellfish, harvested responsibly in Northeastern waters

piNE iSLAND OYSTErSOyster Bay, New Yorkwww.pineislandoysters.com

deepwater oysters from Oyster Bay, Long Island

husband New Amsterdam public applauds the farmers and ranchers

who treat animals respectfully and recognize their connection to larger,

interdependent systems. This belief is founded on allowing livestock to live

and eat according to their nature; for this reason, animals are pastured on

grass and kept outdoors whenever possible. We also pay tribute to the

art of independent butchering, whose skillful practice is as essential as

husbandry to a sustainable food system.

FLEiSHEr’S MEATSKingston and rhinebeck, New York www.grassfedmeat.net

pastured beef

FLYiNG piGS FArMShushan, New York www.flyingpigsfarm.com

pastured pork

3-COrNEr FiELD FArMShushan, New Yorkwww.dairysheepfarm.com

pastured lamb and mutton

craft New Amsterdam public welcomes the revival of artisanal food

production. To us, this term implies that cheeses, charcuterie, bread, and

other traditional foods are made using methods where natural processes

are guided, but not forced, by human understanding. We appreciate as well

the purveyors and mongers whose business is as equally based on craft, and

whose skills enhance the quality of what they represent and sell.

SAxELBY CHEESEMONGErSNew York, NYwww.saxelbycheese.com

regional, aged, raw milk cheeses and fresh dairy, with guests :

SALvATOrE BKLYN Brooklyn, New York

organic ricotta

HOT BrEAD KiTCHEN Queens, New Yorkwww.hotbreadkitchen.org

corn tortillas, lavash, and seasonal vegetable focaccia

THE BENT SpOON princeton, New Jerseywww.thebentspoon.net

artisanal ice cream made with regional ingredients

THE HEALTH SHOppE Morristown, New Jerseywww.health-shoppe.com

artisanal bread and northeastern honey, with guests :

TASSOT ApiAriESCalifon, New Jerseywww.tassotapiaries.com

raw honey

MArY WOLTzAmagansett, New York

raw, biodynamic honey

MiLK & COOKiES BAKErY New York, New Yorkwww.milkandcookiesbakery.com

seasonal cookies with regional ingredients

MArLOW AND SONSBrooklyn, New Yorkwww.marlowandsons.com

regional winter produce and fruits, hot cider, house-made granola, fermented foods, whole grain flours and cereals, house-made hot sauce, maple syrup, with guest :

CAYuGA purE OrGANiCSBrooktondale, New Yorkwww.cporganics.com

dried organic beans and freshly milled oats

riCK’S piCKSNew York, New Yorkwww.rickspicksnyc.com

pickles made with regional produce

EvE’S CiDErY ithaca, New Yorkwww.evescidery.com

hard cider

SLYBOrO CiDErHOuSEGranville, New Yorkwww.slyboro.com

hard cider and ice cider

BEN WATSONFrancestown, New Hampshire

presenting a selection of heirloom appples from Alyson’s Orchard in Walpole, New Hampshire

ruNNiN FrEE OrGANiC FArMFlemington, New Jerseywww.theorganicegg.com

pastured organic eggs

cultivate  New Amsterdam public pays tribute to the farmers in our

region who practice an increasingly sustainable agriculture, centered

on the living soil and the minimization of chemical inputs, as well as the

purveyors who source their products. Our cornucopia of grains, legumes,

and vegetables reflects the rhythm of the seasons and the human ingenuity

that has produced thousands of plant varieties via careful selection, and not

genetic manipulation.

wintermarket vendors * december 17, 2007 wintermarket vendors * december 17, 2007

04

At the Seaport, on the East river, stand two historic structures: the

Tin Building and the New Market Building. Both market halls are owned by the

public, and both have been empty since 2005, when the Fulton Fish Market

moved to the Bronx after two centuries of vibrant trade in this location. The

Seaport neighborhood has been a public market district since 1642, when

New York was still New Amsterdam.

We propose that both market halls be restored with public and philanthropic

funds and dedicated as a new market for sustainably produced food, sold by

purveyors and sourced regionally. This civic institution will be a permanent

venue to promote sustainable agriculture, strengthen our regional food

system, drive rural and urban economic development, incubate small

businesses, and teach all New Yorkers how to buy, cook, and eat healthy

food.

By creating this new public market, we will help define an emerging

understanding - that we value food not only for its nourishment, but for how

and where it is produced. And because it will emerge in New York City, its

impact will be wide.

it will be called New Amsterdam Market.

our vision for the seaport

New Amsterdam Market will be our region’s permanent, indoor forum for

sustainable food production, creating new bonds between the producers,

purveyors, and consumers who take part in this emerging food system. it will

also complement the city’s Greenmarket system, building upon its ongoing

success and providing an additional sales outlet for regional food producers.

Market sponsored activities will include work and study visits on local farms;

lessons in ingredient selection and meal preparation; guided food tastings;

and youth apprentice programs with professional butchers, mongers, bakers

and other purveyors. Farmers and producers will benefit from a network

of purveyors and consumers who understand their needs, and will not only

support them economically by purchasing their products, but also advocate

as a group on their behalf.

A Market Meal will be held daily within the market hall. prepared by

everyday New Yorkers, and structured to be affordable to all, this communal

feast will serve as an enduring legacy, both teaching and reminding its

partakers of the meaning of community. As stated recently by Alice Waters:

MAriO BATALiBabbo, Lupa, Otto, & Del Posto New York, New Yorkwww.mariobatali.com

MArK BELLOPizza a Casa New York, New Yorkwww.pizzaacasa.com

TOM BiviNSNew England Culinary Institute Montpelier vermontwww.neci.edu

HEATHEr CArLuCCi-rODriGuEzLassi New York, New Yorkwww.lassinyc.com

CArOLiNE FiDANzAMarlow and Sons & DinerBrooklyn, New Yorkwww.marlowandsons.com

pATTi JACKSONCentovini New York, New Yorkwww.centovininyc.com

pHiLip KirSCHEN-CLArKJimmy’s No. 43 New York, New Yorkwww.jimmysno43.com

iGNACiO MATTOSIl Buco New York, New Yorkwww.ilbuco.net

DArrEN pETTiGrEWStella Maris New York, New Yorkwww.stellamarisnyc.com

LAurA AND DAviD SHEAapplewood Brooklyn, New Yorkwww.applewoodny.com

MATTHEW WEiNGArTENInside Park New York, New York(opening in Spring, 2008)

Among the many early pioneers of the sustainable food movement were

two chefs: Alice Waters and Odessa piper. Alice opened Chez Panisse in

1971, determined to supply her kitchen with locally sourced ingredients.

it seems incredible today that she initially had a hard time doing so in

Berkeley, California - with its Mediterranean climate and plentiful surrounding

farmland. That this practice is now commonplace throughout the united

States is credit to the movement launched by Chez panisse.

Several years later, Odessa piper opened L’Etoile in Madison, Wisconsin. She

too, wanted to make use of her region’s bounty, and managed to source of it

even through the long winters of that northern city. And by making special

use of local wild foods, harvested sustainably by foragers, she invented a

true regional cuisine, proving this could be accomplished by all who set their

mind to it.

Alice and Odessa - who both identify themselves as cooks, - have been

advocating that more of us prepare simple meals at home using local,

sustainable ingredients. inspired by their efforts, a dozen chefs have

volunteered to share their recipes for seasonal dishes easily made at

home with the ingredients available at Wintermarket and New York City

Greenmarkets at this time of year. Traditional market fare will also be served.

At the table we learn moderation, conversation, tolerance, generosity and conviviality; these are civic virtues. The pleasures of the table also beget responsibilities—to one another, to the animals we eat, to the land and to the people who work it…when we have relearned the real rewards of eating, we will have laid a foundation for not just a healthier food system but a healthier twenty-first century democracy.

iNAuGurAL MArKET MEAL

Held at WintermarketSunday, December 16, 2007

New Amsterdam public acknowledges the following individuals for having

helped establish this new tradition:

Chef Michael vignapiano

for his help in planning the meal

and instructing its participants;

Marco pasanella of Pasanella and Son

for providing a welcoming

and beautiful venue for this occasion;

Hugh Schwartzberg of Something Different Party Rental for the equipment to make this happen; and

the participants and volunteers

who joined in this convivial experience.

the cooks of wintermarket a civic institution: the market meal

Jerrold Nadler United States RepresentativeMartin Connor New York State SenatorSheldon Silver New York State Assembly SpeakerAlan Gerson New York City Council MemberScott Stringer Manhattan Borough PresidentManhattan Community Board One Julie Menin, Chair

Sustainable Agriculture, Food, and NutritionAlice Waters Chef and Founder, Chez Panisse and Chez Panisse FoundationBarry Benepe Urban Planner and Co-founder (with Robert Lewis), New York City GreenmarketBrian Halweil Senior Researcher, Worldwatch InstituteDan Barber Chef and Founder, Blue Hill & the Stone Barns Center for Food and AgricultureGabriella petrick phD Professor, Nutrition & Food Studies, NYUHilary Baum Founder, the Baum ForumMario Batali Chef and RestaurateurMarion Nestle Author and PhD, MPH, Professor (Former Chair) Nutrition & Food Studies, NYUMichael vignapiano President, International Chefs Association, Big Apple ChapterOdessa piper Cook and Writerrobert Lewis Chief Marketing Reprentative, New York State Department of Agriculture and MarketsWendell Berry

Slow Food uSA

The Watershed Agricultural Council

The East Coast Shellfish Growers Association

Culture, History, and CommunityThe Alliance for Downtown New York

Gary Fagin Founder, Seaport Community CoalitionJulie Sandorf President, Revson Foundation (as of January 2, 2008)Lee F. Gruzen Co-Chair, SeaportSpeaksMarci reaven Managing Director, City Lore and Place Mattersrussell Shorto author, The Island at the Center of the WorldSuzanne Wasserman Historian and Director, The Gotham Center for New York City HistoryWarrie price

Design, Planning, & DevelopmentAnnabelle Selldorf Principal, Selldorf ArchitectsClaire Weisz Founding Principal, Weisz + Yoes ArchitectureGeneral Growth properties

Helena Durst

Jonathan Hoefler President, Hoefler & Frere - JonesMichael Samuelian Development Associate, The Related CompaniesThe New York League of Conservation voters Marcia Bystryn, Executive DirectorSara Lopergolo Partner, Selldorf Architectsuri Attia President, Roundhouse Development LLC

and The Consulate General of the Netherlands in New York

supportersNew Amsterdam public is a 501(c)3 non-profit organization

whose mission is to establish a year-round, indoor public

market where grocers, butchers, fish and cheese mongers and

other purveyors will create and foster a regional, sustainable

food system in the City of New York: New Amsterdam Market.

This new, civic institution will emerge in Lower Manhattan’s

Seaport neighborhood, which has been a public market district

since New York has been a city.

mission

Help make the market happen.

New Amsterdam Public depends on the support and commitment of individuals and organizations. Please contribute by giving of your time or expertise, or by making a financial donation.

Donations may be sent to:

New Amsterdam Public65 Nassau Street Suite 2BNew York, NY 10038

To join our mailing list, become a member, volunteer, or make an electronic donation, please visit:

www.newamsterdampublic.org

Sustainability - without a doubt our era’s most important goal -

is a complex term whose meaning continues to evolve. Yet its

underlying premise remains simple: to produce what we consume

without depleting natural resources, reducing or compromising

biodiversity, or contaminating the soil, air, and water on which all

life on earth depends.

By creating New York’s first office dedicated to sustainability, and

by launching plaNYC 2030, Mayor Michael Bloomberg has placed

the City at the forefront of exploring, defining, and implementing

systems and policies that will lead us to a more viable future.

The Mayor’s vision recognizes as well the historic role of cities as

engines of creativity and change.

inspired by this initiative, we believe that the City of New York

should position itself as a worldwide center of the sustainable

food movement and help create a working definition of

sustainability as it applies to the production, distribution, and

consumption of food. This goal will be accomplished by reviving

and reinventing an urban institution with deep roots in our own

city: the Public Market.

in the coming year, New Amsterdam public will initiate the

process of defining sustainable food as expressed by leaders

in this important movement. please visit our website to be

apprised of this work in progress.

New Amsterdam Market will take root and grow from this forum

of ideas.

defining sustainable

www.newamsterdampubl ic .org