Headhouse Finds Solution
Too few shoppers meander down to the Pine Street end of the Headhouse Farmers Market on Sundays.
When I spoke earlier this month with Katy Wich, who manages the market for the Food Trust, she was scratching her head trying to find ways to get more shoppers to walk the full length of The Shambles and patronize the vendors at the far end, rather than cluster at the Lombard Street entrance. When North Star Orchards, one of the more popular vendors, began its selling season a few weeks ago Katy placed them at the Pine Street end to help generate traffic That helped a little, but the crowds were always too thick at Lombard Street and too thin at Pine.
Now she's got a solution: Iron Chef Jose Garces.
Starting this Sunday, Garces Trading Company will be selling housemade chorizo and chicken liver mousse, pistachio and caramel macarons and other items from a spot at the Pine Street end of The Shambles. If that doesn't help spread out the crowd, I don't know what will. Free beer?