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Join us for a special market event, PHX Pheast, on Sunday, November 11th, 5-9pm. Together, we celebrate the farmers who make a market like ours possible and enjoy an evening of food, music, and community held in the heart of Phoenix. PHX Pheast is a true farm-to-fork experience and reflection of the finest food from the best farmer’s market in the Valley. We’re pairing local chefs with local farms to create dishes that highlight the season’s best! Get your tickets online and see more details here.
Our organization is teaming up with Jack Johnson on his 2018 Tour and All At Once, a social action network connecting nonprofits with people who want to become active in their local and world community. All At Once comes to life online at www.AllAtOnce.org and at the Jack Johnson concerts where you can get educated, get inspired, and connect face-to-face with us and other local and national non-profits.
Help us raise funds! Jack Johnson’s charity is matching donations contributed to us at the show or directly to our organization until September 15, 2018, up to a total of $2500. Help us raise funds! Make a contribution and your money will be doubled by the Johnson Ohana Foundation!
At the Open Air Market at Phoenix Public Market, we’re all about helping our community. We help farmers and local businesses get their products to the masses and we help the people of our local community by providing a place where they can easily access those local farmers and businesses to support them. As a nonprofit organization ourselves, we’d like to take a moment to highlight another nonprofit organization we work with that’s making an incredible impact right here in our community as well as around the globe.
We want to take a moment and acknowledge the humans who dedicate their Saturdays at the Market. Whether it’s once a week or once a month, our volunteers make the Market a special experience each and every week. It takes a lot of elbow grease to create a smooth, consistent experience every Saturday and we rely heavily on volunteer help!
Our volunteers greet each market-goer with enthusiasm and warmth as they pass through our endearing alley entrance.
They sweep up with a smile, ensuring that not only our lot and event space is tidy, but that the whole neighborhood is looking its best.
They take ownership of fun programs, such as the Market Sprouts booth, to make our market well-rounded.
They represent the market, getting to know the vendors and products, navigating the aisles and directing lost market-goers like it’s truly home.
They make trips out to farms and commercial kitchens and write up blog posts – on top of their full-time job’s workload – so that we can educate our customers about the heart and process behind the haul. [See Marlys’ great work here]
They assist vendors and special guests, acting quickly to support market programs and shoppers.
They are accountants, retired elementary school teachers, high school students, and writers. They come to the market as reprieve from daily life, seeking the familiar smiling faces (and pastries) that will get them through the next 6 days until Saturday rolls around again. They come to the market to be part of something bigger than their bubble, to make an impact and help the community thrive and grow.
Make your Saturdays something to seriously look forward to – become a market volunteer! There are many positions to fill and we can always use extra hands. We’ll see you soon (in an orange apron)…
Kari Snodgrass first tried making some body care products when she was in high school, after her sensitive skin reacted to products bought in stores. It wasn’t until several years later when she considered turning it into a business.
“I didn’t even know you could make your own soap,” she said about her high school experiment.
Now, Kari works full time running Studio 11 Soap, a soap and body care business, that primarily sells at the Phoenix Public Market.
With all the local marketplaces and events this time of year, those of us who are embedded in our community of local do-ers and movers don’t necessarily need an annual tradition boosted by a credit card company to remember the importance of supporting local economy. Still, Small Business Saturday is another one of those special days each year that we love, appreciate, and look forward to.
According to the National Retail Federation, about 164 million consumers are expected to shop on Black Friday in 2017. For the seventh year, Small Business Saturday plans to redirect some of those shoppers to local businesses across the country rather than big-box retailers. For every $100 spent at a local business, $43 stays in local economy, whereas only $13 stays in local economy if spent at a non-locally-owned business.
Recently, we heard of the devastating passing of Downtown Phoenix community member Monika Woosley. She left behind a powerful legacy that can only intrigue and inspire. Monika founded Hip Veggies in 2012 as an outlet for her passion for community, food, art, and outreach. Through Hip Veggies, among many subjects, she taught us about foraging in Phoenix; about how easy and fulfilling it can be and how important it is to our Arizonan culture.
This weekend, we honor her by digging into some foraging knowledge imparted by her foraging friend and colleague, The Green Man himself, Andrew Pisher. Andrew grew up in upstate New York and moved to Phoenix 13 years ago in search of sun. He is an entrepreneur to the core, always thinking up ways to embrace Mother Nature (literally–this is a man who seriously loves to climb trees) with his certification in urban farming and ongoing studies in nutrition.
Treelation, his tree trimming and removal company, works with residents through his Foraging Fanatics service to make use of excess from trees that bear edibles or have medicinal properties. Many residents are overwhelmed by the harvest, leaving it misunderstood, unwanted, and disregarded. With Foraging Fanatics, Andrew is able to accrue pounds and pounds of excess fruits, herbs, legumes, and nuts native to our state. He then sells that harvest in bulk through his website, thus making would-be rotted or dried out trash profitable. Andrew’s business, and foraging in general, is a win-win for our ecosystem and its inhabitants.
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