Peer some of the top stories of the sour Donald Trump's campaign says manager [ Indiscernible ] is absolutely innocent following a decision by Florida police to charge him with battery. The Trump campaign statement came after police charged him in connection with an incident involving a reporter earlier in the month. The State Department and Pentagon are ordering the families of US diplomats and military personnel to leave posts in southern Turkey due to security fears. The move comes amongst high-density dirtied concerns among Turkey and its accompanied by an updated travel warning advising US citizens of an increased threat of terrorist attacks. The Foreign Minister Cypress of the Egyptian hydraulic and Egyptian flights and diverted it appeared to be psychologically unstable. Official says it was clear from the beginning of the hijacking that was not an act of terrorism, the hijackers surrendered and was arrested after several hours. All passengers and crew left the plane unharmed. You are listening to midday edition stay with us, or coming up right after this break. Those of the sounds of shoppers in hungry customers at San Diego's new permanent public market at liberty station. After months of delays the market opened last week. Spans 22,000 ft.² and houses more than two dozen vendors that offer everything from craft coffee to fresh fish. Tim Kolanko is the executive chef at mess hall the name full-service eatery at the market. We went into it with a very loose game plan because it's relationship to the market really defines it and will continue to define it. We have an idea of what we wanted to do food wise. It's going to be sourced from the market were going to change it all the time that the format I'm really control working with. Glencoe source for protein liberty meat shop is run by family with deep roots in the meat business. We've got fairly large primate in there that we cut down. We have short loin switch make porterhouse states to T-bone steak. My first name is Tommy my last name is Battalion. I've been in the butchering industry for over 45 years. My wife Michelle decided that she heard about liberty public market happening and she goes, you Leno back there you have to do this. Michelle I'm pretty happy where I'm at right now and she said no you really need to do it. That's the truth. I thought we should do this little meat shop again and here we are doing this. I was born and raised here in San Diego and little Italy, dad was a butcher in the 1950s there. The building is right there at the sign, those are my dad's retail butcher shops and he had a retail grocery store. When we were kids my two older brothers and myself my dad would teach us how to butcher. By the time I was 10 years old I knew all the cuts of the Medes and he showed me every single day how to handle it, what it should look like, how to stock a case. Up on my wall here I have a truck that my dad drove in the 1950s that he used to get up early in the morning and go to all the produce markets and get all of the fresh stuff to bring to his grocery store. He had Packers here in town because there was an industry here in town that they actually processed cattle and he'd get fresh cattle. My business here you see the rolling rails, well they used to put cattle up on those rails and they would be 3 to 400 pounds a side and they would break them down for all the counters. There's not really too many retail butcher shops that focus in on the quality. A lot of the bigger supermarkets and bigger processors it want to just take commodity product and run it through their doors. The way I am doing business is the way my dad did it in the 1950s. I focus on the quality and the cuts. The focus is that our customers are not only our customers we want them to be our friends. Our customers will have the option of saying can you bring me something special, I want something for Easter. We had a lady order lamb, special for Easter and we brought it in for her. She gave it to me yesterday it is here today. You don't see that much interaction from the bigger retailers. People will come in and say, I used to buy meets from your dad, I am so glad that you are doing this. You have that same style, the same kind of personality. It brings them back to the past the weight was. That interview was produced by KPBS is Marissa Cabrera. The liberty public market is open seven days a week from 11 AM to 7 PM.
Tommy “The Butcher” Battaglia is going back to his roots.
By the age of 10, his father taught him everything there was to know about meat, from the different cuts to how to stock a meat display, he said.
“Where you see the sign that says Little Italy that comes across India Street, the buildings right there at the sign, those were my dad's retail butcher shop, and he had a retail grocery store,” said Battaglia, owner of Liberty Meat Shop.
Now the second-generation butcher and longtime local meat wholesaler is one of two dozen vendors at San Diego’s new permanent public market at Liberty Station, the former site of the Naval Training Center boot camp in Point Loma.
The Liberty Public Market, which opened last week, spans 22,000 square feet and offers everything from craft coffee to fresh fish.
“There’s been a lot of excitement and buzz around this market all over San Diego,” said Tim Kolanko, executive chef at Mess Hall, the market’s only full-service restaurant.
The market is a partnership of Liberty Station developer Corky McMillin Companies and Blue Bridge Hospitality restaurant group.
David Spatafore, principal of Blue Bridge Hospitality in Coronado, said he modeled the project after other public markets around the country, including the Reading Terminal Market in Philadelphia.
“I wanted to make shopping the first element of the market,” Spatafore said. “So that you would come here to buy produce, you would come here to buy bread, to get an old-fashioned butcher.”
He said he sees a big opportunity for the market, which sits in the middle of a growing arts district.
“We have a fabulous arts district, and somehow I want to be able to involve the artists into the market. We’ve been working with a couple of the gallery owners to display art for sale by local artists throughout the market. I want to invite musicians to come and perform,” Spatafore said.
In 2012, Barrio Logan welcomed a similar public market, but it closed after just two years.
As for how sustainable the Liberty Public Market will be is still to be seen. So far, there’s been a lot of enthusiasm. The market's management team estimated about 12,000 people visited in the first week it opened.
“I think it’s very sustainable here," the Mess Hall's Kolanko said. "There’s a lot of residential here, and there’s over 2,000 free parking spaces right across the street, which is something that doesn’t exist in too many places around San Diego.”
