Century old produce market feeds NYC
S. Katzman Produce in Hunts Point Market talks about longstanding business
BY JASON COHEN
Over 100 years ago, S. Katzman
Produce began as a small
business in Tribeca with a
horse and wagon, selling just
collard greens, kale, mustard,
turnips and yams.
Today, Samuel Katzman’s
grandson, Stephen Katzman,
runs the business out of the
Hunts Point Market.
“During the Great Depression,
my grandfather supported
fi ve families,” Katzman
recalled. “My great aunt and
great uncle were out of work.
We shared in the uncertainty
of being a country at war and
the feelings of fear and being
unsafe that came along with
that. But we’re in the produce
industry and we were responsible
for keeping people fed.”
Katzman, 65, has been in
the family business since he
was a kid. He spent every summer
and vacation working at
Katzman Produce.
He graduated Syracuse University
in 1976 with a degree in
accounting and had several job
offers, but ultimately returned
home to work.
“Once you’re in this business,
you’re in it for life,” he
said to the Bronx Times.
Katzman, who took over
the company in the early 90s,
recalled that there were just
13 employees when his grandfather
ran Katzman Produce.
Today, there are more than
400 employees.
His grandfather and dad
Harold taught him about work
ethic, how to treat people and
most importantly, how to run a
company. He has passed these
values onto his kids Stefanie,
Samuel and Robert, who all
work for him.
“We do all of our business
based on integrity,” he stressed.
“You can’t make money all
of the time but you have to
be honest.”
According to Katzman, his
grandfather used to close in
August and his dad in February,
but today it is a 24/7 business.
With cell phones and computers,
he and his staff are in
constant communication with
each other, the farmers and
their clients.
The company survived the
Great Depression, WWII, the
Vietnam War, the recession in
2008, 9/11 and is now battling
the challenges of COVID-19.
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BRONX TIMES R 14 EPORTER, DECEMBER 4-10, 2020 BTR
It has been quite an adjustment
since the pandemic
began, he explained. While
meetings are virtual, the facility
has remained open the
entire time.
The company distributed
masks and gloves, along with
hand sanitizers and thermometers.
They also hired two
additional cleaning crews,
divided up the offi ce with
plexiglass and regularly educated
everyone on social
distancing protocols.
“We have a very resilient,
strong, dedicated and familyoriented
workforce here,” Katzman
said. “We have people
whose parents used to work
here before them. Taking care
of our employees and their families,
especially during tough
times, is incredibly important
to us.”
In addition to working 4
a.m. to 4 p.m., Katzman makes
sure the company is there
to help the community. For
years, it has made donations
to schools and those that face
food insecurity.
As he looks to the future, he
is happy he is in a family-run
business. Though he is 65 years
old, Katzman stressed that he
has no plans for retirement.
“We’ve always s managed
to make a living in produce,”
he said. “Every day is exciting
you never know what’s going to
happen. I couldn’t walk away
from this business today.”
Stephen Katzman of S. Katzman Produce discuses being in business
more than 100 years. Photo courtesy of Stephen Katzman
/NY