Word: pushcart
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...edge of Blackstone Street, running parallel to the line of pushcart fortifications, is a rickety row of retail meat shops, most of which are open six days a week. So, as you start down the Blackstone sidewalk, there are turnips to the left, genoa salami to the right. The meat shops go in for variety. Capicollo. Mortadella. Proscuttino. Pepperoni. Eight different kinds of salami, including carando milanese and d'annuzio. May we suggest some Bunker Hill Baloney? The butcher men whisper loudly like dark corner procurers. "Hey, buddy, you want some nice chops? How 'bout it? I got some nice...
...plainclothes city officials check the quality of the food. The watch is careful, the punishment effective. Once, a market kibitzer recalls, a careless, stoop-shouldered vendor left a pushcart of tomatoes exposed to a fall frost. Although he knew that the centers of the vegetables had frozen, he was unwilling to lose a week-end take that might have amounted to $200. But, the next morning, when he tried to bluff his way past the officials, one kick by a robust inspector sent the frozen tomatoes pounding down the street like red rubber balls...
...produce is comparatively cheap. For slightly better and more expensive fruit which lasts longer in the refrigerator, some North End shoppers go to Cross Street. But housewives with large families shop for tomorrow, not for a week from tomorrow, and, armed with big paper bags, they rummage through the pushcart confusion in search of the good...
...city licenses all the pushcart men. Many years ago, almost anyone could get a license. Friday morning before the market opened, the vendors would line up at the base of Faneuil Hall (just across Dock Square). At a signal they would race across the Square with their pushcarts, trying to get to the best sites on Blackstone Street. Words and sometimes assorted vegetables, were exchanged in the competition. After a few carts, tomatoes and apples went spinning across the pavement, the City decided to license only a fixed number of "regulars." They occupy assigned sites on Blackstone Street until they...
...Slowly at first, more rapidly now, the wholesale companies are leaving the area--fruit and produce to Chelsea and Everett, meat to the "new market" in South Boston. For tradition's sake, however, some wholesalers will remain in the block-long granite warehouse known as the Quincy Market. The pushcart market is not moving. It will still be native cukes, Italian sausage, and provolone cheese. Hey, buddy, you want some nice bananas? Just ten cents a pound...