Consumers seem to think so, too. In the wake of Garcia's death, Cherry Garcia rocketed to the top of the best-selling heap at the B&J scoop shop in the Haight -- an ascent Gaines describes as "absolutely incredible."
"We had anywhere from 50 to 500 people holding vigil around the store," Gaines says. Presumably a lot of them honored their fallen icon by noshing on the ice cream named for him; or maybe they just wanted ice cream. Because a lot of Deadheads have entered their waistline-conscious middle years, Ben & Jerry's now offers Cherry Garcia as frozen yogurt, too.
For the past two weeks the Ferry Plaza Farmers Market has been operating on Tuesdays, too -- next to the Hyatt Regency. The additional day is an experiment that runs through Nov. 21 (when the temporary permits expire), but it's also a step in the direction of turning the market into a permanent, seven-days-a-week fixture on the Embarcadero.
According to Tom Sargent, president of the board of the S.F. Public Market Collaborative, the market is looking for a permanent site, either within a refurbished Ferry Building or in a yet-to-be-built structure on the west side of the Embarcadero, on land now owned by CalTrans. Sargent envisions something like Seattle's Pike Place Market, and he points out that there's a "historical precedent" for locating a public market near the Ferry Building, an area that used to be the city's market district. Sargent sees such a market as more than a commercial venture; he hopes to "create a center for educating people about the value of locally grown, seasonal food" and "to provide a forum for important food and agricultural issues," such as the need for sustainable agriculture and the imple-mentation of national standards for organic food products.
The public market would be a joint venture between a nonprofit corporation and either the city's port or redevelopment authorities. Sargent hopes to see the project begin in the spring of 1997. Getting approval from the city is a "complicated process," Sargent concedes, but "we've built a customer base." That might have been the hardest job of all.
By Paul Reidinger