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Get Ready For The WPB GreenMarket! · Inside West Palm Beach

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  Welcome to Inside West Palm
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  Beach. I'm Jerry Marcello.
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  After a long hard summer, people are
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  ready to enjoy a fun, comfortable fall in
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  winter here in South Florida.
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  There's no better way to enjoy the
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  weather than a day out at the
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  West Palm Beach Green Market.
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  The Green Market has become the place to
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  bring your dog, bring the family and
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  sample food and produce from a long list
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  of top flight vendors.
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  Today, we'll talk about what's different
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  for 2027 and what you need to know to get
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  the most out of West
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  Palm's Landmark Weekly Event.
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  That's next on Inside West Palm Beach.
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  Joining me now is Angela Poco, the City's
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  Marketing and Community Events Manager.
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  Angela, welcome.
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  Thank you for having me, Jerry.
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  I appreciate you coming back once again.
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  We're talking about the Green Market.
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  For those people who haven't been there,
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  which is amazing to think that someone
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  hasn't, let's get an overview.
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  What's it about? Is it really just
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  produce or is there more?
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  Oh, Jerry, it's so much more.
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  Our market is comprised of 140 vendors.
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  Whoa, 140 different vendors?
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  140, yeah.
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  That would be a lot of vegetables if we
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  were just talking vegetables.
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  That would be a lot of vegetables, yeah.
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  We have all different categories that you
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  can fit into, but we really do take the
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  model of what a true green market is
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  supposed to look like.
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  We have percentages and the max amounts
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  that we'll take in each category.
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  This year, we dropped down a little. We
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  started last year with 150,
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  but they're all vendors that came back
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  again this year, except for a few.
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  Again, that's what the
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  process is all about.
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  Different reasons that people don't come
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  back, but then we had vendors that wanted
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  to expand their footprint.
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  For us, it made sense to not go higher in
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  volume, not quantity. We wanted quality.
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  If I recall, you have a fairly specific
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  process for selecting these vendors.
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  We do.
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  Last season, to start off last season,
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  which would have been 2024 when we did
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  the judging, I do believe for 2025-26.
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  We ended up with over 940 applications in
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  for the market, which equivolates to
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  basically four days of judging.
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  The reason I bring this up is because our
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  green market is unique in the aspect that
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  we judge and jury every single vendor
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  that comes in there.
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  It's not just, "Oh,
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  yeah, this looks great."
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  Literally, it's like they're shark tank.
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  They come in, they display their product,
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  they have two minutes to discuss their
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  pitch with the products that they have,
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  then the judges have the
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  opportunity to ask more questions.
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  It's a peer judge. They're peer judges.
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  It's people that are qualified in events,
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  qualified in marketing, they're small
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  businesses, they're chefs.
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  It really does break
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  it down to experience.
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  We want to make sure that
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  we have the best of the best.
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  That's what makes our
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  market the best of the best.
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  It's our vendors. We've
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  got an incredible venue.
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  We have everything you could want right
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  in one space, but we really do pride
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  ourselves on the quality of our vendors.
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  When you have 900-plus people applying
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  for it, obviously your judges need to
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  have a very specific criteria for what
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  the eventual objective is.
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  What kind of a vendor do you have there?
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  What kind of vendor are you looking for?
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  Again, we take it to percentages.
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  Obviously, our highest percent is
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  farmer-grower because we try to stay true
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  to what a grain market is.
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  But then when you start breaking it down,
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  we have dairy meat seafood, which is also
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  a farmer, but a different type of farmer.
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  We have cafe, which is where your
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  pastries and a lot of
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  your decadent stuff comes in.
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  We have gourmet processed
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  foods. We have beverages.
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  We have categories
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  that you could fit into.
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  Last year was the first year we
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  introduced health and wellness because
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  that trend is, you can
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  see, sweeping through.
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  There are so many people out there that
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  have different products and stuff for it,
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  but they're health and
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  wellness-focused versus...
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  We were trying to figure out, "Is this a
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  good fit for the market?"
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  It was. It opened the door for new
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  vendors to come in under that.
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  We're also unique that we started doing a
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  two-year process because of the amount of
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  time it takes to judge and jury,
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  we figured it's a year to get in and see
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  how you're doing and see if it's a good
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  fit for us and for you.
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  Then the second year, you come back, but
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  then this year, come March,
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  it goes out again for a month.
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  We will start that
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  process all over again.
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  We also felt, when I say "quality over
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  quantity," looking back at
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  the Green Market's history,
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  some of these vendors have
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  been with us from the beginning.
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  Small amounts, but you
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  figure this is our 32nd year.
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  I thought there should be some level of
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  legacy vendors, what we call them.
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  This year, we were excited to say we took
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  in four more, but they have
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  to be here 15 or more seasons.
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  Because by then, if you're 15 or more
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  seasons, you know what you're doing.
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  Your product speaks for itself and you
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  are coming back and you are giving the
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  customer what they need
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  because you figured it out.
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  We're not going to make you go through
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  that process anymore.
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  As long as you want to keep coming, we're
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  going to keep having you.
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  Tremendous.
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  One of the things that strikes me by
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  listening to how you describe this
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  process is that the
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  focus is on the quality
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  of the product that the vendor is
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  bringing and also the satisfaction level
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  of the people who are there.
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  You could have the greatest product, but
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  if people are coming away from your booth
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  or from the
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  experience of working with you,
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  not being happy, that's
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  something that we don't want to do.
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  Absolutely.
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  That's the other thing too.
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  If you come down here on a Saturday, the
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  other thing that I love, and this gets us
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  to why we went in the world right here.
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  After reflecting on last year's market,
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  we have so many different cultures
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  represented in our market.
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  We have over 24 countries
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  represented at our market.
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  For me, food has always been a way to
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  bring people together.
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  Always.
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  Whether that's your love of cooking, your
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  love of gathering, you're experiencing
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  something with your family,
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  the market has that and you
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  organically see that happen.
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  You see people come down, you'll see a
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  family come down, young ones with their
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  grandparents, young
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  ones with their parents.
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  They're bringing their pets, they're
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  bringing their kids.
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  It's truly an experience.
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  Or you see some young people coming from
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  a workout class or they're going to a
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  workout class that we have.
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  They're coming down with their yoga mats,
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  but they're coming to
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  be a part of something.
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  Not only is it the quality of our
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  vendors, it's the customers.
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  Our market is incredible because of the
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  loyal customers that come out and they
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  want to be a part of something bigger.
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  This market, the world right here, it's
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  our green market really
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  has something for everyone.
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  Not only is the audience diverse, we have
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  a diverse group of
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  products that are available.
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  To be clear, it's not just, obviously,
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  packaged goods or whatever.
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  There is food that is being prepared on
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  site that we're
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  encouraging people to sample.
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  Absolutely.
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  I'll give you a good
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  example. I'm Italian.
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  Okay.
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  Couldn't tell I talk with my hands.
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  For me, you have olive oil, basic, right?
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  Yeah.
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  But we have a couple different people you
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  can get olive oil from.
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  I have some of my favorites.
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  We have seasonings, different spices,
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  salts, all things that I need.
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  I can go down, I can
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  get a burrata mozzarella.
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  So incredible.
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  Fresh, but you can't
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  just overlook those things.
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  Then I can go a booth
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  down and I can get pasta.
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  Sure.
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  Fresh made pasta, frozen, so that you get
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  to take it home with you.
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  It's incredible.
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  Realistically, our olive oil people and
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  some of our other people
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  have jarred sauces, homemade.
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  Then you can go grab a loaf of bread.
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  It really is an all
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  you can do in one space.
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  You can go over to Jerry's here from
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  Fresh or Philindos and
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  get some different basil,
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  rosemary, all the things that you would
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  need for a complete meal.
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  And we have people that are selling
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  produce or they're selling seafood or
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  they're selling meat.
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  It's all there.
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  It's all there.
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  So you don't have to
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  go to a grocery store.
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  You can shop local, which is the greatest
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  thing about that market.
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  It brings you fresh
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  products in one space.
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  Speaking of local, are these vendors
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  regional in the form of
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  the county or South Florida?
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  Where do they come from?
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  So ironically, yes, a lot
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  of the vendors are local.
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  We have a couple of merchants even that
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  apply to be in our market.
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  So we're very fortunate that our local
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  literal of downtown
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  residents and merchants,
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  they are wanting to be part of it.
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  That's great.
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  But they're coming from Miami.
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  Some of them drive across the state.
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  It really is part of their livelihood.
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  And a lot of these businesses started at
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  our market and now they
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  have brick and mortar,
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  which is really amazing to see.
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  Fantastic.
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  One of the vendors that started with us
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  last year that got in, he literally just
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  opened up a bakery out in Royal Palm.
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  So like that's what you
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  want to see them grow into.
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  Yeah.
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  And hopefully they stay with us, but we
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  understand that they've grown
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  to the size that they can't.
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  I think it's fascinating to hear that
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  you're seeing vendors
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  driving across state,
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  undoubtedly driving past other green
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  markets to get to here.
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  So that's pretty cool.
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  Say if I'm just visiting the area, I'm in
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  a hotel room, I'm not planning to cook.
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  Is there something at
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  the green market for me?
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  Well, fun fact.
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  And just another, I like to talk about
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  our merchants downtown.
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  The Ben does a really cool thing.
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  They shop at the market and bring it back
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  and the chef will prepare something with
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  the ingredients that you made.
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  That's right.
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  That you're buying and he'll just do it
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  and you can get it right there.
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  So say you go buy this perfect fish and
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  you go get some other seasonings and
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  herbs that you want with it,
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  buy some pasta or a different grain, you
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  bring it back and the chef will prepare
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  it for you, which is really cool.
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  That's right.
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  But yeah, you know, everybody, I'm so
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  grateful that most businesses around
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  here, hotels including,
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  they love our market.
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  As a matter of fact, one of our sponsors
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  is the food tour, Palm Beach Food Tour.
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  And they do a tour
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  specifically to our market.
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  So it highlights different vendors on the
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  tours and they change
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  it up to be inclusive.
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  But so if you're not sure how you want to
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  take on the market, that's
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  always a great way to start too,
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  because then you get a
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  little bit of a lot of things.
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  But if you are staying in a local hotel,
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  we now have move that
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  goes around the city.
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  That's right.
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  West Palm Beach, you
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  know, so that's really cool.
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  And we experienced that
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  firsthand, the first market.
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  Somebody was literally, we were helping
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  them get to where they
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  needed to be for a pickup.
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  But we're seeing so many different
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  methods and we have a bike valet.
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  So get on your bike, come down.
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  That's tremendous.
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  And actually that brings me to the real
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  one of the questions I wanted to sort of
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  put here on the table.
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  Obviously, we have a great deal of
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  experience here, knowing how to get the
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  very most out of the green market.
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  Imagine that we have someone who's just
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  thinking about coming
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  here for the very first time.
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  What are you going to tell them?
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  Well, I say a lot of different things.
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  There are so many ways
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  to get to the market.
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  The important thing is get there.
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  Get there early.
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  It opens at 830.
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  Early.
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  Be there when it opens because it's a
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  little less crowded at 830.
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  But it's such a great experience too.
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  You see all these people that are smiling
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  and they want to be pleasant.
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  And on top of that, not only do we have
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  our green market, but we have the antique
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  and flea market as well.
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  So you have four blocks of shopping,
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  which really is a lot.
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  And they have the
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  things that we don't have.
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  So they've got clothing, jewelry and
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  stuff like that that we
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  don't let in our market.
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  So it's a great compliment.
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  But if you're coming for the first time,
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  obviously do your homework.
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  But you can get here by Brightline.
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  You can get here by Tri-Rail.
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  You can get here by the bus.
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  You can get here, you know, on feet.
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  Sure.
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  On a car.
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  In a car.
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  And there is parking.
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  There's ample parking.
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  Our garages are amazing.
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  If you City Hall and down to Sapodilla
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  are free, the garages are free.
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  If you get in during the market hours.
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  Avernia and Banyan,
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  there's a $5 flat rate charge.
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  But it keeps things
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  moving through the market.
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  It allows customers to be able to get in.
• 13:20:17
  And, you know, for those that know what
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  they're coming for,
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  they get in, they get out.
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  They park at Banyan or Avernia.
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  They get their stuff.
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  And a lot of times these are vendors.
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  They take orders.
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  So they know their customers are coming.
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  They've got their orders ready for them
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  so they can literally swoop in, get the
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  things that they need and get out.
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  But it's also a place where
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  you can just sort of hang out.
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  Oh, my gosh. You'd be crazy not to.
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  So the Great Long, we have
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  entertainment every week.
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  So we've got, you
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  know, a one man ban per se.
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  And it's just it's a great experience.
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  And starting in November, our chef
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  showcase starts up
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  again, which is really cool.
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  But so do our workshops.
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  Tell us a little bit about that.
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  What exactly is that?
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  So this is our third year that we're
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  going into with the Green Market
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  MasterChef Showcase.
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  And we do calling all chefs.
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  If you think what you got,
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  what it takes to compete.
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  And let me tell you,
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  these judges are really good.
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  You know, come out and
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  show us what you got.
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  It's again, I have a food
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  and beverage background.
• 13:21:12
  So when I watch these people,
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  they're out in the elements.
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  They're under a tent and
• 13:21:16
  they're cooking with temporary.
• 13:21:18
  Sure.
• 13:21:19
  There's not a stove. There's not a.
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  There are some challenges.
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  You know, but we provide them all.
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  They're just not as accessible as that
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  kitchen that they're used to.
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  Right.
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  But some of the dishes that come out and
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  the talented chefs that
• 13:21:31
  compete really is remarkable.
• 13:21:33
  And I'm so excited to be
• 13:21:35
  part of that every year.
• 13:21:35
  It's got to be so much fun to watch that.
• 13:21:37
  It is.
• 13:21:38
  You know, we do our own little flair and
• 13:21:40
  this year we're going to
• 13:21:40
  be doing it on different
• 13:21:41
  countries.
• 13:21:42
  So it'll be around there.
• 13:21:44
  And then the market, the ingredients you
• 13:21:46
  can find at the market.
• 13:21:47
  Sure.
• 13:21:47
  And then the workshops, again, we realize
• 13:21:49
  that health and
• 13:21:50
  wellness really is important
• 13:21:51
  to people.
• 13:21:52
  So we have different
• 13:21:53
  workout classes that you can take.
• 13:21:55
  You can catch a
• 13:21:56
  Pilates class, a yoga class.
• 13:21:58
  We're going to be working with the Cold
• 13:21:59
  Collective to bring
• 13:22:00
  some of those down as well.
• 13:22:01
  That's neat.
• 13:22:02
  Or you can catch a paint and sip.
• 13:22:03
  So really, I mean, obviously if you're
• 13:22:06
  there for a mission and
• 13:22:07
  you're going to be grabbing
• 13:22:08
  certain, very specific, beautiful
• 13:22:10
  ingredients for
• 13:22:12
  preparation for later on the day, you
• 13:22:13
  can be in and out very quickly.
• 13:22:15
  Yep.
• 13:22:15
  But we're also saying that if
• 13:22:17
  you want, show up and enjoy.
• 13:22:20
  Absolutely.
• 13:22:20
  Is it a day?
• 13:22:21
  Is it a day?
• 13:22:22
  Oh, 100 percent you can make a day of it.
• 13:22:24
  And I say this all the time, come down
• 13:22:25
  early and walk your
• 13:22:28
  way through the market.
• 13:22:28
  Take your time.
• 13:22:29
  You will see something different every
• 13:22:31
  time that you didn't realize was there.
• 13:22:33
  And it's amazing.
• 13:22:34
  And I often do it because you take for
• 13:22:37
  granted the vendors that are there.
• 13:22:40
  But take the time because they'll share
• 13:22:42
  their story with you.
• 13:22:43
  And when they share that story with you,
• 13:22:46
  you learn about how
• 13:22:47
  their process is and why they
• 13:22:49
  do the things they do.
• 13:22:50
  And the passion is just incredible that
• 13:22:53
  they have for the
• 13:22:54
  products that they are giving
• 13:22:56
  you.
• 13:22:57
  And it's the stories that I love so much
• 13:23:00
  when somebody says, well,
• 13:23:01
  when I was a little girl,
• 13:23:02
  you know, my grandma used to make this.
• 13:23:04
  Or, you know, I was suffering from this,
• 13:23:07
  so I thought there had
• 13:23:07
  to be a better way to
• 13:23:09
  deal with this.
• 13:23:10
  And, you know, when you hear their
• 13:23:12
  personal stories on why
• 13:23:14
  they got involved to begin
• 13:23:15
  with, it changes your
• 13:23:16
  whole perspective on things.
• 13:23:18
  And that's what makes
• 13:23:20
  our market so unique.
• 13:23:22
  It's the vendors.
• 13:23:23
  It's the customer.
• 13:23:24
  It's the interaction.
• 13:23:25
  It's our waterfront.
• 13:23:26
  Really, like we are on the intercoastal,
• 13:23:29
  which you can literally
• 13:23:30
  go buy prepared foods,
• 13:23:32
  sit in the great lawn, listen to music,
• 13:23:35
  and enjoy a mimosa if you want to.
• 13:23:37
  And the beautiful sky at that time of
• 13:23:39
  morning, especially if you
• 13:23:40
  get there early, it's just
• 13:23:42
  amazing.
• 13:23:42
  It's a beautiful, beautiful place just to
• 13:23:44
  sort of breathe and enjoy the environment
• 13:23:47
  and all that.
• 13:23:47
  I remember one of the very first times
• 13:23:49
  that I had the
• 13:23:50
  opportunity to go down there, it
• 13:23:51
  was actually for an assignment, a
• 13:23:52
  professional assignment.
• 13:23:54
  They handed me a camera and said, "Go
• 13:23:56
  down to the green market
• 13:23:58
  and do an essay on dogs."
• 13:24:00
  Oh, yeah.
• 13:24:01
  And I said to myself,
• 13:24:03
  "Okay, let me do that."
• 13:24:05
  And I'm hoping there's going to be a dog.
• 13:24:07
  Oh, there's lots of dogs.
• 13:24:08
  I was very surprised to find out that it
• 13:24:11
  is a mecca for people
• 13:24:13
  to bring their dogs.
• 13:24:14
  Tell us a little bit about that.
• 13:24:15
  Yeah, so, you know, it's interesting
• 13:24:17
  because from an event
• 13:24:18
  perspective, that's always
• 13:24:19
  like a chaos.
• 13:24:20
  But it's a controlled
• 13:24:21
  chaos with the green market.
• 13:24:23
  We welcome dogs.
• 13:24:24
  And I laugh sometimes because you see as
• 13:24:26
  many strollers with
• 13:24:27
  dogs as you do children, or
• 13:24:30
  dogs and children in the same stroller.
• 13:24:31
  Yeah.
• 13:24:32
  But, you know, we have pet vendors.
• 13:24:34
  We have a lot of dog vendors that do
• 13:24:37
  treats and natural foods.
• 13:24:38
  So I think that makes it even more so why
• 13:24:41
  people come to the
• 13:24:42
  market because you can get
• 13:24:43
  great food for your pet and, you know,
• 13:24:46
  that's your fur baby.
• 13:24:47
  Mm-hmm.
• 13:24:47
  Why would you go anywhere else?
• 13:24:48
  Like why would you buy canned stuff or
• 13:24:50
  bag stuff from a store
• 13:24:51
  where you can get them
• 13:24:52
  the best of the best?
• 13:24:53
  Sure.
• 13:24:53
  And we take it one step further because
• 13:24:55
  we have incredible
• 13:24:56
  sponsors and one of them is
• 13:24:59
  Land Rover.
• 13:25:00
  And we do Rovers in the Park where we get
• 13:25:03
  together with like 13
• 13:25:04
  different not-for-profits
• 13:25:07
  and we do a doggy fashion show and we
• 13:25:10
  hope that these little
• 13:25:11
  fur babies get adopted.
• 13:25:12
  And last year there were, I think, 20
• 13:25:15
  confirmed adoptions out of that one day.
• 13:25:18
  That's fantastic.
• 13:25:18
  That's great. So we try to use what
• 13:25:19
  we've got to make it extra.
• 13:25:22
  Yeah.
• 13:25:22
  And I think that's really
• 13:25:23
  what the market is about, extra.
• 13:25:25
  And if I'm boasting about the market, I
• 13:25:28
  just got back from IFEA,
• 13:25:30
  which is the International
• 13:25:31
  Festivals and Events Association, and
• 13:25:34
  people, we are joined by
• 13:25:36
  people from all over the
• 13:25:37
  world.
• 13:25:38
  Japan, Korea, Canada, all over.
• 13:25:43
  And I just named a few.
• 13:25:44
  But my point is, is we came home and I
• 13:25:48
  was very, very proud of
• 13:25:50
  what our team accomplished.
• 13:25:51
  But the most that I can say I'm so proud
• 13:25:55
  of is we took a silver
• 13:25:57
  in the Grand Pinnacle.
• 13:25:58
  And that is the highest recognition you
• 13:26:00
  can get from an award
• 13:26:02
  that's recognized internationally
• 13:26:05
  and it was on the green market.
• 13:26:07
  So congratulations.
• 13:26:08
  Thank you.
• 13:26:09
  It's wonderful.
• 13:26:09
  I'm so proud of my team and
• 13:26:10
  the work that goes into that.
• 13:26:12
  But to be recognized on
• 13:26:13
  an international level.
• 13:26:14
  It's a world stage.
• 13:26:15
  It is.
• 13:26:16
  Wow.
• 13:26:17
  And couple it off with the fact that we
• 13:26:19
  are rated number one.
• 13:26:21
  I can't rank number one.
• 13:26:23
  I could talk for days about the market
• 13:26:28
  and the different vendors.
• 13:26:29
  There's just so much that goes into it.
• 13:26:33
  But it's a labor of love.
• 13:26:34
  Sure.
• 13:26:34
  Sure.
• 13:26:35
  And the results of that
• 13:26:38
  labor is very, very clear.
• 13:26:40
  You've been involved for decades and your
• 13:26:42
  team has been involved
• 13:26:44
  all year round getting
• 13:26:46
  ready for this event.
• 13:26:47
  So it is clearly something that a lot of
• 13:26:49
  work has gone into, but the work shows.
• 13:26:52
  It is an experience for anybody to go
• 13:26:55
  down there and truly
• 13:26:56
  just enjoy the environment.
• 13:26:58
  It is a beautiful time of the year to be
• 13:27:00
  down there on a Saturday morning.
• 13:27:02
  There are people talking.
• 13:27:04
  There are people laughing.
• 13:27:05
  There are dogs having a blast.
• 13:27:07
  There's a beautiful
• 13:27:08
  scent of food in the air.
• 13:27:10
  And it's an experience that everyone
• 13:27:13
  should really take
• 13:27:14
  advantage of and be a part of.
• 13:27:17
  And the fact that you have been
• 13:27:18
  recognized on a global stage
• 13:27:21
  for what's being done here.
• 13:27:22
  Excited.
• 13:27:22
  That's, I mean, you got to go.
• 13:27:25
  You have to go down
• 13:27:26
  there and take advantage.
• 13:27:27
  And the biggest thing that I can
• 13:27:29
  encourage people to do
• 13:27:30
  is come more than once.
• 13:27:32
  And when you come each
• 13:27:34
  time, try something new.
• 13:27:36
  Because a lot of times you get in the
• 13:27:37
  habit of eating the same
• 13:27:39
  thing or going to the same
• 13:27:41
  place.
• 13:27:41
  Yeah.
• 13:27:42
  And just have that conversation.
• 13:27:46
  They want to talk to you.
• 13:27:47
  They want to share, but like, you know,
• 13:27:48
  get that guacamole that
• 13:27:49
  you're like, "Oh yeah,
• 13:27:50
  next time I'll do that."
• 13:27:51
  Buy a plant.
• 13:27:52
  They'll tell you how to take care of it.
• 13:27:54
  And if not, guess what?
• 13:27:55
  We got a workshop on that.
• 13:27:58
  But yeah, come down, try new things and
• 13:28:00
  just experience the world right here.
• 13:28:02
  Let's talk a little bit about workshops
• 13:28:03
  and special presentations.
• 13:28:04
  I know you guys work very hard to fill
• 13:28:07
  the calendar of 2027 with
• 13:28:09
  all sorts of cool stuff.
• 13:28:10
  Tell us a little bit
• 13:28:11
  about what you got coming up.
• 13:28:12
  Yeah.
• 13:28:12
  So we've got, and like I said, the Chef
• 13:28:15
  Showcase starts up in November.
• 13:28:17
  We're doing six of those.
• 13:28:18
  So at the end of the
• 13:28:20
  six, we will have a winner.
• 13:28:22
  We have health and wellness workshops.
• 13:28:24
  We've got paint and sips.
• 13:28:25
  There's different things on gardening, on
• 13:28:28
  how you can do tips for gardening.
• 13:28:31
  We did our wine workshops for such a big
• 13:28:33
  hit that we were doing those.
• 13:28:35
  Obviously, we're going to go after
• 13:28:37
  different regions
• 13:28:38
  because that would make sense.
• 13:28:39
  And I think we even have a
• 13:28:40
  beer and bites scheduled as well.
• 13:28:42
  But there's always unique opportunities
• 13:28:45
  to learn a new thing
• 13:28:46
  or, you know, you've got
• 13:28:47
  someone in town or your girlfriend's
• 13:28:49
  decided to get together.
• 13:28:50
  Heck, I see a lot of people
• 13:28:52
  taking dates on these workshops.
• 13:28:54
  The woman has gotten a man to where she
• 13:28:56
  got him to go to a
• 13:28:57
  paint and sip and I makes my
• 13:28:59
  crowd when I see that.
• 13:29:01
  But it's a lot of fun to do together.
• 13:29:04
  Or if you've got no plans on a Saturday,
• 13:29:08
  look to see what we've got going on.
• 13:29:09
  Sign up for a workshop.
• 13:29:10
  Do it by yourself.
• 13:29:12
  They're a lot of fun and you'll get
• 13:29:13
  something out of it.
• 13:29:14
  Where can people find
• 13:29:15
  out the schedule of events?
• 13:29:16
  So always wpb.org
• 13:29:18
  forward slash green market.
• 13:29:21
  We have everything you could need to know
• 13:29:23
  about the market on that page.
• 13:29:26
  It'll help you even with navigating.
• 13:29:28
  You know, it'll take you to the parking
• 13:29:29
  pages so that you know
• 13:29:30
  where to go for parking garages.
• 13:29:33
  But everything is right there and it
• 13:29:35
  tells you everything you need to know.
• 13:29:37
  wpb.org front slash green market.
• 13:29:40
  Absolutely.
• 13:29:41
  And it tells you all our vendors too.
• 13:29:43
  Oh, so if you want to do a sneak peek
• 13:29:45
  because I like to do my
• 13:29:46
  homework before I go places.
• 13:29:47
  And I'm like, I start to set up where
• 13:29:50
  they go and, you know,
• 13:29:51
  and it's it looks to be
• 13:29:55
  a record year for an amazing event that
• 13:29:58
  has been recognized on a global stage.
• 13:30:00
  I mean, you can't beat it.
• 13:30:01
  You got to take advantage of going down
• 13:30:03
  to the to the green
• 13:30:04
  market during the season
• 13:30:05
  and enjoying how long does it run?
• 13:30:07
  It goes to May 22nd.
• 13:30:09
  Oh, OK.
• 13:30:10
  So we're taking that
• 13:30:11
  last week off in May.
• 13:30:12
  Right.
• 13:30:13
  But, you know, it does go all the way and
• 13:30:15
  we only have two breaks for two different
• 13:30:18
  festivals that are going on.
• 13:30:20
  So it essentially is now through
• 13:30:23
  basically almost the
• 13:30:24
  beginning of summer next year.
• 13:30:25
  Yes.
• 13:30:26
  Wow.
• 13:30:27
  Well, people should go and
• 13:30:29
  go often because I hope so.
• 13:30:31
  Yeah. Very special event.
• 13:30:32
  Absolutely.
• 13:30:33
  Your team works so hard all
• 13:30:35
  year long to make this real.
• 13:30:37
  And all the other things you guys do, you
• 13:30:39
  bring color and you
• 13:30:41
  bring energy to this town.
• 13:30:42
  And we very much appreciate
• 13:30:44
  and thank you for what you do.
• 13:30:45
  Thank you.
• 13:30:45
  We're hoping that we're making memories
• 13:30:47
  for people that they're
• 13:30:48
  having a great experience.
• 13:30:49
  And, you know, you never know
• 13:30:51
  what people are going through.
• 13:30:53
  And sometimes just coming down and being
• 13:30:55
  there, being present for them takes a
• 13:30:58
  huge weight off their shoulders.
• 13:30:59
  And that's what we're hoping that we're
• 13:31:01
  giving them a break.
• 13:31:02
  Just a little break.
• 13:31:03
  Indeed.
• 13:31:03
  So thank you.
• 13:31:04
  Thank you for having me.
• 13:31:07
  And thank you for joining us.
• 13:31:09
  Inside West Palm Beach is a production of
• 13:31:11
  the City of West Palm Beach
• 13:31:12
  Communications Department.
• 13:31:14
  I'm Jerry Marcello.
• 13:31:15
  We'll see you next time.