The monger idea

A monger is the person behind the counter you trust. The fishmonger who tells you the halibut's better than the cod today. The cheesemonger who cuts you a taste. The ironmonger who knows which screw you actually need.

Weekly Monger is that, for your building. We start at the fish counter because Boston's waterfront is right here and most of us still buy seafood from a supermarket case. Then the butcher's counter. Then the farm stand. Same promise each time: we know the product, we cut it to order, and we keep it cold.

Boston roots

We buy direct from the waterfront, not through a distributor's distributor. That's shorter and colder, and it means someone can answer the question “when was this cut?”

Why building cold rooms

Your building already has grocery cold storage. Delivering to each apartment door costs time and money and leaves fish sitting in hallways. One drop per building, into a cold room, by 3 pm, keeps prices fair and product cold. You pick it up on your way in.