|Tong Chong Street Market|
|Locally farmed produce - Yes, grown in Hong Kong!|
Anyway, I wondered why it was so difficult to buy local produce and decided that it would be easy to set up a farmers market. Famous last words. In short, it was, and continues to be, far from easy, what with the regulations, lack of consumer education, business concerns, management of a million parties with different expectations, the now "overcrowded" market of events** and such.
|Food and drink at #TCSMarket - Pololi, The Woods, Common Ground, Bread and Beast, and more...|
|Stall design by MIRO and art by startfromzero|
Tong Chong Street Market is far from perfect, but I'd like to think of it as a showcase of what's possible in Hong Kong, despite the challenges - a regular, fun farmers market that truly adds to a community and makes long-term, positive impact. It's a place where the general public can get to know food entrepreneurs, first hand, who work in different stages of the process - from farm to fork, literally. There's something about talking to someone and seeing things with your own eyes that can't be beat. Hopefully, in a small and gradual way, we can make changes to how people choose to consume on a weekly basis.
|Thanks Gary for this photo - it's kind of a good metaphor for the market - it really does take a village! (And I will forever look awkward and embarrassed about being at the "centre" of it)|
** Can I just say, outdoor markets that aren't traditional wet markets still aren't a big thing in Hong Kong - there are plenty of arts and crafts pop-ups and the occasional novelty food event, but still, there are no other real, regular farmers markets the city - like, with real farmers and food to eat and enjoy on the spot, week in, week out. Why won't anyone else set up other ones (well, I know why, cause it's hard, but can someone other than me please get on with it! You can do it!)
Tong Chong Street Market
Tong Chong Street,
Taikoo Place, (Quarry Bay MTR Exit A)
Every Sunday 11am-5pm until 27 December 2015, continuing in Spring 2016.