Theodore A. Spitzer
President

Theodore Spitzer is a nationally recognized expert on food markets and alternative local food systems. His core competencies include feasibility analysis, market research, urban planning, and program evaluation.

Over the past 20 years, he has helped communities throughout the country to develop, revitalize, and improve their public markets and the neighborhoods around them. He is leading a team that is assessing the feasibility of a new wholesale farmers’ market in New York City, work that included ground breaking research in demand for locally grown foods among buyers in New York City and potential supply from regional farmers. Mr. Spitzer has recently directed consulting efforts in Louisville, Lynchburg, New Haven, Baltimore, Toledo, Philadelphia, Milwaukee, and Springfield, Massachusetts.

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Hugh A. Boyd, FAIA
Senior Associate

Hugh Boyd Hugh Boyd, FAIA, is principal of Hugh A. Boyd, Architects, a specialty architecture firm based in Montclair, New Jersey, that he founded in 1987. Mr. Boyd has extensive experience in retail and commercial space design, merchandising, and graphic concepts, with particular expertise in the programming and design of public markets. Recently the firm designed the very successful Market at Grand Central Terminal, New York, the redevelopment of Cincinnati's historic Findlay Market, and new public markets in Portland, Maine and Charleston, West Virginia. Mr. Boyd's expertise also extends to the study and design of roadside markets around the country, including the highly successful expansion and renovation of Atkins' Farmers Country Market, in Amherst, MA.

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Karen Karp
Senior Associate

Senior Associate Karen Karp is principal of Karp Resources, a business planning consultancy to the food industry based in Southold, NY. Established in 1990, Karp Resources works internationally with businesses, not-for-profits and government to develop and implement new food concepts.

From creative identification of new ideas thorough concept development and implementation, Karp Resources is a hands-on, accountable partner with its clients through each vital stage of new project or business development. Their distinctive approach to food consulting incorporates values and business practices from multiple sectors and diverse cultures.

The firm is comprised of Ms. Karp, support staff, and a team of associates with expertise in complementary aspects of the food business including operations, product development, specialty food retail, marketing, finance, cooking and teaching.