HomeMy WebLinkAboutThe Wingham Advance-Times, 1983-06-29, Page 31Page 16—Crossroads—June 29, 1983
Don Simon, manager of the Fergus Market (below) screens vendor applicants to
make sure there is the minimum Of duplication and the merchandise is of high quail-
ty,oDon says he does not want a,"flea market" atmosphere. Don is proud of the in-
crease in attendance on market days, Saturday and Sunday, each week and the in-
crease in vendors. He calls it a local market with most of the vendors coming within
a 30 mile radius to- the market.
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This is Fergus' sesquicentennial year and the Fergus Market is housed in one of the
early stone factory buildings (right). It was a former Beatty Bros. and then General
Steel Wares (GSW) appliance plant. The building is now owned by a group of local
businessmen.
Fergus Market
Growing bigger better
When you get upwards of six thousand
people coming into your place of business on
weekends only — you've got to be doing
something right. That's the current tally at
the Fergus market in Fergus, and it's, grow-
ing.
It started when a group ,of local Fergus
businessmen bought the empty factory
building that houses the market. Perched on
the banks of the Grand River, practically in
the centre of town, the stone structure is one
of the oldest factory buildings in Fergus.
Formerly owned by Beatty Bros. Ltd. and
then General Steel Wares, in it's later years
of activity, home freezers were manu-
factured.
The market had a slow beginning but as
people caught on to the uniqueness of the
enterprise and through word-of-mouth plus
some advertising the weekly attendance
kept rising.
The market was an ideal choice. It has
space, more than 15,000 square feet with an-
other 10,000 -plus for expansion. The decor
suits the purpose and vice versa. The mar-
ket is unique, kind of old-fashioned and cer-
tainly not ordinary. Fergus has proven to be
an exception and no doubt much of the credit
goes to the efforts of market manager Don
Simon. His sales background and his rap-
port with the vendors as well as the general
public has made the market different from
others.
When talking to Don, he is quick to tell you
that this is not a "flea" market. Many of the
vendors are one -of -a -kind. There is a mini-
mum of duplication with vendors and what
there is is controlled with only two of a kind
allowed in most items.
Don Simon is proud of the steady growth
each weekend of patrons. The 10 foot aisles
make it easy for people to move about and
view the 70 vendors currently offering their
wares. This is another indication of the suc-
cess story the Fergus market has gener-
ated. Only 18 months ago there were 38
vendors and they are, for the most part, lo-
cal. At least 98 per cent of the vendors come
from within a 30 to 35 mile radius of Fergus.
It's a different story with the patrons. A
large percentage come • from Toronto and
the Mississiuga area. And they come fre-
quently. The market has a following each
week, both from local people and from a dis-
tance.
Choosing from antiques, flowers, fresh
baking, fresh vegetables, meats, fish,
cheeses, tools, clothing, furniture, glass -
many other items just too
merous to list here, is a pleasant exper-
ence. The)tails are not the boutique type so
often foutid in many markets. Merchandise
is displayed attractively and there is
variety.
In a central rotunda various craft displays
and exhibitions are usually held. From the
Central Wellington District High School art
school exhibition, just recently, to the
sculptoring expertise of Wilmer Nadjiwon, a
60-year-old'Ojibwa Indian Chief from the
Cape Croke Reserve north of Wiarton (who
is expected back at the market this October
or November), to planned weaving demon-
strations and potters, the market takes on a
special atmosphere.
The Fergus market is open Saturdays
from 9 a.m. to 5 p.m. and Sundays from 10
a.m. to 5 p.m. There is ample parking, al-
though the easiest spots are taken early.
Fergus is celebrating its sesquicentennial
this year and visitors to the historic town are
sure to find the market a "must" on their
list of places to see.
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by Vaughan Douglas
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