Lost Newhouse Boot Camp Project: Syracuse Farmer’s Market

by Adam Popescu

Downtown Syracuse Farmer’s Market

Newhouse Boot Camp Summer 2009, Syracuse University

Collaborative Project By: Tamara Vallejos, Adam Popescu, Nick Feely


A Fresh Payoff

Local farmer’s market blooms despite wilting economy

Vendors at the Downtown Syracuse Farmer’s Market have been surprised by steady business despite tough economic times.

The large customer base has to do with the quality of goods sold, Director of Operations for the Syracuse Downtown Committee and Market Manager Chuck McFadden said.

“The economy has been hard on all of us, obviously, “ McFadden said, “but people know that they’re going to get the freshest product they can get.”

Every Tuesday from 7 a.m. to 4 p.m., the Downtown Committee hosts approximately 40 booths every week.

Regional farmers, vendors and merchants sell everything from organic fruits and vegetables to pasture-raised Angus beef. Hot food and local crafts are also available.

For some vendors, business has been booming this season.

Earlville residents William and Stephanie Lipsey own and operate Drover Hill Farm, raising pigs and cattle for meat to sell at local markets.

“For us, we’ve been doing better this year than last year,” William Lipsey said. “We’ve gone to more markets. Last year we didn’t have pork, but this year we have pork.”

McFadden said that the goal of the market is to revitalize downtown.

“It is beneficial for both employees and vendors. Vendors are coming from as far as Rochester.”